How should I store leftovers?

Store cake leftovers in an airtight container in the refrigerator for up to 3 days.

Can I substitute pandan essence with fresh pandan leaves?

Yes, blend 10 fresh pandan leaves with a little water to make pandan juice as a substitute.

Is it possible to make the cake vegan?

Yes, use coconut cream and aquafaba or a commercial egg replacer for a vegan version.

What can I use if I don’t have cake flour on hand?

You can substitute every cup of cake flour with 3/4 cup all-purpose flour plus 2 tablespoons cornstarch.

Can I make this dessert ahead of time?

Yes, the cake can be baked a day in advance, stored at room temperature, and drizzled just before serving.

Emerald Indonesian Pandan Cake with Coconut Milk Drizzle

Name: Emerald Indonesian Pandan Cake with Coconut Milk Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: cake flour; baking powder; salt; eggs (large, separated); granulated sugar; pandan essence; coconut milk; vegetable oil; coconut milk; powdered sugar; vanilla extract; fresh grated coconut; small pandan leaves

A fragrant, vibrant dessert with a tropical twist

This beautifully green pandan cake boasts a light, fluffy texture with the subtle fragrance of pandan leaves. Topped with a delightful coconut milk drizzle, it offers a refreshing finish to your meal.

1 h 30 min
8
Intermediate

Ingredients

For the Cake

cake flour

1 cup — sifted

baking powder

1 teaspoon

salt

1/4 teaspoon

eggs (large, separated)

granulated sugar

1 cup

pandan essence

1 teaspoon

coconut milk

1/3 cup

vegetable oil

1/4 cup

For the Coconut Milk Drizzle

coconut milk

1/2 cup

powdered sugar

1/4 cup — sifted

vanilla extract

1/2 teaspoon

For the Garnish

fresh grated coconut

small pandan leaves

Preparation

Preparing the Cake Batter

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Combine Dry Ingredients

In a bowl, whisk together cake flour, baking powder, and salt. Set aside.

Mix Wet Ingredients

In another large bowl, beat egg yolks and half of the sugar until pale and fluffy. Stir in pandan essence, coconut milk, and oil.

Fold Dry into Wet

Gently fold the dry ingredients into the wet mixture until just combined.

Whipping the Egg Whites

Beat Egg Whites

In a separate clean bowl, beat egg whites until foamy using an electric mixer.

Add Sugar Gradually

Gradually add the remaining sugar, continuing to beat until soft peaks form.

Fold Egg Whites

Gently fold the egg whites into the cake batter, ensuring not to deflate the batter.

Do not overmix when folding in the egg whites to maintain the cake’s lightness. Pro Tip: Chilling your whisk and mixing bowl helps in achieving better volume when whipping egg whites.

Cooking Process

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare Coconut Milk Drizzle

In a small saucepan, combine coconut milk and powdered sugar. Heat on low until the sugar is dissolved and the drizzle is smooth. Add vanilla extract and stir until combined.

Plating & Serving