Description
A delightful and refreshing dessert combining the creaminess of coconut with fragrant pandan, perfect for celebrations.
Ingredients
Scale
- 2 cans full-fat coconut milk, refrigerated overnight
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch (if needed)
- 60 g large coconut flakes
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 120 g granulated sugar, divided (100 g + 20 g)
- 5 large egg yolks
- 60 g milk
- 50 g oil
- 1 teaspoon vanilla extract
- 100 g cake flour
- 1 teaspoon baking powder
- 1 teaspoon pandan extract
- Green gel food coloring (optional)
Instructions
- Chill the coconut milk overnight, scoop out the solid cream, mix with sugar and vanilla, and whip until fluffy.
- Preheat the oven to 350°F (175°C) and grease the cake pans.
- In a bowl, beat egg whites with cream of tartar and gradually add 100 g sugar, continuing to beat until stiff meringue forms.
- In another bowl, whisk egg yolks with remaining 20 g sugar, then add milk, oil, vanilla, pandan extract, and food coloring. Mix well.
- Sift in cake flour and baking powder into the yolk mixture and stir until just combined.
- Gently fold the meringue into the yolk mixture until fully incorporated.
- Divide batter evenly between prepared pans. Bake for 23-25 minutes or until a toothpick comes out clean. Cool cakes upside down.
- Layer cakes with whipped coconut frosting. Apply a crumb coat and top with coconut flakes. Chill to set.
Notes
Chill the coconut milk overnight and fold the meringue gently for a light and fluffy cake. Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake, pandan, coconut, dessert, tropical, baking