Pandan coconut cake

Soft and fluffy pandan chiffon cake layers with whipped coconut cream frosting and coconut flakes.

A few years ago, I shared a Pandan Butter Cake recipe on my blog and YouTube, using a slightly different method. In that version, I used the egg separation method and omitted fresh grated coconut. The egg separation technique results in a finer crumb, though it requires extra steps. For this Pandan Coconut Butter Cake, the process is simpler as the whole eggs are beaten directly into the butter. The texture is slightly more crumbly, partly due to the grated coconut.

Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.

Moist and delicious with a Tropical twist. and the taste is just so wonderful with every bite.

Coconut Milk Pandan Butter Cake is a Southeast Asian flavor butter cake. Pandan and coconut milk are a perfect match, they yield a pandan butter cake with a very strong nice fragrance.

Soft and fluffy pandan chiffon cake layers with whipped coconut cream frosting and coconut flakes.

Give Peas A Chance a journey through life in bento lunches and family recipes.

Delicious Pandan Cake sandwiched with palm sugar grated coconut, icing with whipped cream and fresh grated coconut.

Made with natural pandan leaves and coconut milk, this Pandan Cake recipe is a combo that will make your mouth water. This family recipe is tried, tested, and absolutely delicious! Enjoy the recipe!

This Pandan Hot Milk Cake recipe showcases the delicious incorporation of South East Asian element of Pandan or Screwpine to make a delectable, spongy cake.