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Pandan Chiffon Cake with Coconut Cream Frosting

Pandan Chiffon Cake

A light, airy green cake flavored with pandan and finished with a silky coconut cream frosting, perfect for family gatherings or afternoon tea.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Asian, Bakery
Calories: 240
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated
  • 1 cup coconut milk
  • 1/4 cup vegetable oil
  • 1 tablespoon pandan extract
  • 1/2 teaspoon cream of tartar Stabilizes egg whites
For the frosting
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup coconut flakes For garnish

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a chiffon cake pan.
  2. In a bowl, sift together flour, baking powder, and salt.
  3. In another bowl, whisk egg yolks, granulated sugar, coconut milk, vegetable oil, and pandan extract until well combined.
  4. Add the dry ingredients to the wet mixture and mix until smooth.
  5. In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the egg whites into the batter until well combined.
  7. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
  8. Let the cake cool upside down in the pan for about 1 hour.
Frosting
  1. For the frosting, whip heavy cream with powdered sugar until stiff peaks form.
  2. Once the cake is cool, frost with whipped coconut cream and sprinkle with coconut flakes.

Notes

Use room temperature eggs for easier whipping and better volume. Store frosted cake in the refrigerator, and it will keep well for 3-4 days. For longer storage, freeze unfrosted slices wrapped tightly.