Coconut Pandan Layer Cake with Toasted Coconut Frosting

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Coconut pandan layer cake is a two-layer chiffon-style sponge flavored with fresh pandan juice and coconut milk, then frosted with coconut whipped cream and pressed with toasted flakes. It serves 12 and takes about 3 hours and 20 minutes start to finish, most of it cooling and chilling.

The sponge uses oil instead of butter, so it stays soft straight from the fridge. Pandan gives it a pale jade color and a scent somewhere between vanilla and cut grass.

I beat mascarpone into the cream because plain whipped cream weeps and slumps within a day. This version holds clean edges for the full 3 days the cake keeps.

One thing goes wrong here: overwhipped egg whites. Stop when the peak stands upright with a slight curl at the tip. If the foam turns dull and grainy, it won’t fold in and the layers crack.

Why You’ll Love This Recipe

• Oil-based layers stay soft straight from the refrigerator
• Layers bake a day ahead, frosting takes about 10 minutes
• Mascarpone keeps the coconut cream firm enough to slice cleanly
• Keeps it vegetarian, with no gelatin and only two standard pans

Ingredient Notes

• pandan leaves: Frozen leaves work as well as fresh, just thaw them first. If you can’t find any, swap the 70 ml juice for 70 ml water plus 1 teaspoon pandan extract, and add more only after checking the color.
• cake flour: Cake flour keeps the crumb tender. In a pinch, sift together 105 g all-purpose flour and 25 g cornstarch to replace the 130 g.
• mascarpone: Mascarpone stabilizes the whipped cream. Cold full-fat cream cheese (250 g, beaten smooth first) works as a swap, though the frosting turns tangier and slightly denser.
• coconut milk: Use full-fat canned coconut milk and shake the can well. Light coconut milk gives a drier, less tender crumb.
• unsweetened flaked coconut: Flakes or chips toast evenly and look good on the sides. Sweetened shredded coconut browns faster and makes the cake noticeably sweeter, so watch the skillet closely.

Coconut Pandan Layer Cake with Toasted Coconut Frosting

Two pandan chiffon-style layers are filled and frosted with mascarpone coconut cream, then coated in toasted coconut flakes. Chill for 60 minutes before slicing 12 wedges.

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Prep Time 55 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: Asian-inspired

Calories: 285

Ingredients Method Notes

Ingredients

  

For the pandan sponge

• 12 leaves pandan leaves (about 60 g); fresh or thawed frozen, cut into 2 cm / 1-inch pieces
• 120 ml water for blending the leaves
• 6 large eggs separated, at room temperature
• 130 g granulated sugar divided: 50 g for the yolks, 80 g for the whites
• 60 ml neutral oil canola or avocado
• 70 ml full-fat coconut milk shake the can well
• 130 g cake flour sifted
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/2 tsp cream of tartar

For the coconut cream frosting

• 360 ml heavy cream cold
• 250 g mascarpone cold
• 70 g powdered sugar
• 1/2 tsp coconut extract
• 1 pinch fine salt
• 80 g unsweetened flaked coconut toasted

Method

 

1. Blend the pandan leaves with 120 ml water in a high-speed blender for 1 to 2 minutes, until a green slurry forms. Strain through a fine-mesh sieve, pressing hard on the pulp, and measure out 70 ml juice. Discard the rest. Heat the oven to 170 C / 340 F with a rack in the middle, and line the bottoms of two 20 cm / 8-inch round cake pans (5 cm / 2 inches deep) with parchment. Leave the sides ungreased.
2. In a 3 L / 3-quart mixing bowl, whisk the 6 egg yolks with 50 g of the sugar for 1 minute until pale. Whisk in the oil, coconut milk, pandan juice and 1/4 tsp salt. Sift the cake flour and baking powder over the bowl and whisk for about 1 minute until the batter is smooth and lump-free.
3. Beat the 6 egg whites with the cream of tartar in the 4.7 L / 5-quart bowl of a stand mixer on medium speed until foamy, about 1 minute. Add the remaining 80 g sugar a tablespoon at a time, then whip on medium-high for 3 to 4 minutes, until glossy and the peak stands upright with a slight curl at the tip. Stop there. Dull, grainy whites are overwhipped and will clump when folded.
4. Stir a third of the whites into the yolk batter to loosen it, then fold in the rest in two additions, scraping the bottom of the bowl, until no white streaks remain. Divide the batter between the pans (about 380 g each) and tap each pan once on the counter. Bake for 22 to 25 minutes, until a skewer comes out clean and the top springs back when pressed lightly.
5. Cool the layers in their pans for 10 minutes, run a thin knife around the edges, and turn them out onto a rack. Peel off the parchment and cool completely, about 60 minutes. While they cool, toast the 80 g coconut flakes in a dry 26 cm / 10-inch skillet over medium-low heat for 4 to 5 minutes, stirring often, until light gold. Tip onto a plate to cool.
6. Wash and dry the mixer bowl and whisk. Beat the cold mascarpone, powdered sugar, coconut extract and a pinch of salt on low for 30 seconds until smooth. With the mixer running, pour in the cold cream, then whip on medium-high for 2 to 3 minutes until it holds stiff peaks.
7. Set one layer on a plate or cake stand, spread it with about 1 cup / 240 g of the frosting, and scatter 20 g of the toasted coconut over it. Top with the second layer, flat side up. Frost the top and sides with the remaining cream, then press the rest of the toasted coconut (about 60 g) onto the sides and top. Chill for 60 minutes.
8. Slice with a long knife warmed in hot water and wiped dry between cuts, making 12 wedges. Serve straight from the fridge.

Notes

• Bring eggs to room temperature, about 30 minutes out of the fridge, so the whites whip to full volume.
• Measure exactly 70 ml pandan juice, since extra liquid makes the layers dense.
• Do not grease the pan sides, only line the bottoms with parchment.
• Chill the assembled cake for 60 minutes before slicing so the cream sets.

Tips for Success

• Strain the pandan juice twice if you see fibers, then measure exactly 70 ml, since extra liquid weakens the sponge structure.
• Wipe the mixer bowl and whisk with a paper towel dampened with vinegar before whipping whites, because any trace of fat limits volume.
• Leave the pan sides ungreased and line only the bottoms with parchment, so the batter can grip the walls and climb as it bakes.
• Press the toasted coconut onto the sides with a cupped hand while the frosting is still soft, then chill to set it.
• Warm your knife in hot water and wipe it dry between cuts so the cream and sponge slice without dragging.

Variations

• Spread 120 g kaya or coconut jam over the bottom layer before the cream for a Southeast Asian bakery-style filling.
• Swap the toasted flakes for 80 g chopped roasted macadamias, which add crunch and a buttery contrast to the pandan.
• Bake the batter as about 12 cupcakes at 170 C / 340 F for 18 to 20 minutes and top each with a swirl of the cream.

Storage and Reheating

Coconut pandan layer cake keeps 3 days in an airtight container in the refrigerator. Serve it straight from the fridge, since the oil-based sponge stays soft when cold and the cream holds its edges. Once it’s on the table, don’t leave it at room temperature longer than 2 hours.

This cake is served cold and isn’t reheated, because warmth softens the mascarpone cream and slumps the layers. For make-ahead, bake and wrap the unfrosted layers up to 24 hours ahead, then frost and chill on serving day.

Unfrosted layers freeze for 1 month, wrapped in plastic and foil. Thaw them overnight in the fridge. I don’t freeze the frosted cake, because the cream turns slightly grainy after thawing.

Serving Suggestions

Cut the chilled cake into 12 wedges with a long knife warmed in hot water and wiped dry between cuts. Each slice shows a green layer under a white cap of cream and a toasted coconut edge.

Serve with sliced mango, lychee, or a spoonful of passion fruit pulp, and a pot of hot jasmine tea. The acidity cuts through the coconut cream.

For a dessert table, bring the whole cake out on a stand and slice it there, so the toasted sides show.

FAQ

Why is my coconut pandan cake brownish green instead of bright green?

Fresh pandan juice gives a soft jade color, not neon, and the crumb darkens if the juice sits or the cake overbakes. Blend the leaves right before mixing and pull the layers once a skewer comes out clean and the top springs back. Extract or paste will give a brighter green.

Can I use pandan extract instead of fresh pandan leaves?

Yes. Replace the 70 ml pandan juice with 70 ml water plus 1 to 2 teaspoons of pandan extract or paste. The flavor reads more like vanilla and less like cut grass, and some bottles contain green dye, so start with 1 teaspoon and check the color before adding more.

How do I know when the pandan layers are done baking?

The layers are done after 22 to 25 minutes at 170 C / 340 F, when a skewer in the center comes out clean and the top springs back when pressed lightly. If the center dips or the sides pull in sharply after cooling, they were underbaked or the pan sides were greased.

Can I bake the layers ahead and frost the cake the next day?

Yes. Wrap the cooled, unfrosted layers tightly in plastic and keep them at room temperature for up to 24 hours, or freeze them for 1 month and thaw overnight in the fridge. Frost and chill on the day you serve. Once assembled, the cake keeps 3 days refrigerated.

What goes well with coconut pandan layer cake?

Hot unsweetened jasmine or oolong tea balances the sweetness, and fresh mango or lychee adds acidity next to the coconut cream. A spoonful of passion fruit pulp over each slice also works. Skip chocolate sauces, which overpower the pandan.

Is coconut pandan layer cake gluten free or dairy free?

No, as written it contains gluten, dairy and eggs, from the cake flour, mascarpone and cream. For a dairy-free frosting, whip the solid cream from two chilled 400 ml cans of full-fat coconut cream with 70 g powdered sugar. It sets softer than mascarpone, so chill the cake longer before slicing.

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