Dessert · Thai ·

Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup

Name: Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 1 1/2 cups cake flour; 1 cup coconut milk; 6 pandan leaves, blended with 1/4 cup water and strained; 1 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs, separated; 1 cup palm sugar, coarsely chopped; 1/2 cup water; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup shredded coconut, unsweetened; 1/4 cup coconut cream; 2 tablespoons sugar; 1/2 teaspoon pandan essence (optional)

Enjoy a traditional Thai dessert that combines the fresh aroma of pandan leaves with the creamy sweetness of coconut and the rich depth of palm sugar syrup.

4.4(50 reviews)

·By Ethan Brooks·October 28, 2025

Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup — Dessert served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pandan Cake

For the Palm Sugar Syrup

For the Coconut Topping

Nutrition

Per serving

Calories: 435 kcal
Protein: 6.1 g
Carbs: 73.4 g
Fat: 14.1 g
Fiber: 1.4 g

Whole recipe

Total

Calories: 3481 kcal
Protein: 49 g
Carbs: 587 g
Fat: 113 g
Fiber: 11 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 1/2 cups cake flour	660	16	136	2	4
1 cup coconut milk	445	4	6	48	0
6 pandan leaves, blended with 1/4 cup water and strained	5	0	1	0	0
1 cup sugar	774	0	200	0	0
1/2 teaspoon baking powder	1	0	0	0	0
1/4 teaspoon salt	0	0	0	0	0
4 large eggs, separated	280	24	2	20	0
1 cup palm sugar, coarsely chopped	768	1	200	0	0
1/2 cup water	0	0	0	0	0
1 teaspoon vanilla extract	12	0	1	0	0
1/4 teaspoon salt	0	0	0	0	0
1 cup shredded coconut, unsweetened	280	3	12	27	7
1/4 cup coconut cream	160	1	4	16	0
2 tablespoons sugar	96	0	25	0	0
1/2 teaspoon pandan essence (optional)	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Pandan Juice

1
Blend Leaves
Blend the pandan leaves with water until smooth.
2
Strain Juice
Strain through a fine mesh or cloth to extract juice.
3
Measure Juice
Measure out 1/4 cup juice for the cake.

Preparing the Cake Batter

1
Preheat and Grease
Preheat the oven to 350°F (175°C) and grease a round cake tin.
2
Mix Dry Ingredients
Whisk together the cake flour, baking powder, and salt.
3
Combine Wet Ingredients
In a large bowl, mix coconut milk, pandan juice, and egg yolks. Gradually add flour mixture.

How to Make Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup

Total time: 2 h · Yields 8 servings

1
Make the Cake Batter
Fold the whipped egg whites into the batter in three parts to maintain airiness.
2
Bake the Cake
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
3
Prepare the Syrup
Combine palm sugar, water, and salt in a saucepan, bring to boil, then simmer until thickened. Add vanilla extract last.