Description
A delightful and refreshing dessert that combines the tropical flavors of coconut and pandan into a light, fluffy cake.
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 (100g + 20g)
- 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 solidified cream, mix it with sugar and vanilla, then whip until fluffy.
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, beat the egg whites with cream of tartar. Gradually add 100 g of sugar and continue to beat until you form a stiff meringue.
- In another bowl, whisk the egg yolks with the remaining 20 g of sugar. Add milk, oil, vanilla, pandan extract, and food coloring (if using). Mix until smooth.
- Sift in the cake flour and baking powder into the yolk mixture, stir until just combined.
- Gently fold the meringue into the yolk mixture until fully incorporated.
- Divide the batter evenly between the prepared pans. Bake for 23-25 minutes or until a toothpick comes out clean. Cool the cakes upside down.
- Layer the cake with the whipped coconut frosting between each layer. Apply a crumb coat and decorate the top with coconut flakes. Chill in the refrigerator to set.
Notes
Chill the coconut milk overnight to achieve perfect whipped texture. Be gentle when folding the meringue to keep the cake light and fluffy. Add cornstarch to thicken frosting if it’s too runny.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pandan, coconut, cake, tropical dessert, baking