Pandan coconut cake

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

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

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.

Pandan Coconut Cake 🌿 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🌿 For the Coconut Cream Frosting: 2 cans full-fat coconut milk, refrigerated overnight 🥥 60 g powdered sugar 🍬 1 teaspoon vanilla extract 🌿 ½ teaspoon cornstarch (if needed) 🌽 60 g large coconut flakes 🥥 For the Pandan Chiffon Cake: 5 large egg whites 🥚 ¼ teaspoon cream of tartar ....

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

Bánh Bò Nướng, also known as Honeycomb cake, offers a delightful chewy texture and naturally gluten free. With hints of pandan and coconut . It's a lightly sweetened treat that is both unique and satisfying.

Perfectly sweet, soft, and moist bread with a delicate pandan flavor! Gluten-free + Vegan!

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