Dessert
Pandan Coconut Chiffon Layer Cake
2 hServes 12Nutri-Score D€€
D
2 h
2 hPandan Coconut Chiffon Layer Cake
what you need
Ingredients
eggs (separated, at room temperature)Dairy6 pieces
cake flour (sifted)Grains120 g
caster sugar (divided)Pantry150 g
pandan extractPantry15 ml
coconut milk (full fat)Beverages120 ml- vegetable oilPantry60 ml
- baking powderPantry5 g
saltSpices2 g- cream of tartarPantry3 g
- coconut cream (chilled, thick part only)Pantry400 ml
- powdered sugar (sifted)Pantry100 g
- vanilla extractPantry5 ml
shredded coconut (toasted, for decorating)Nuts & seeds40 g
per serving
Nutrition
246kcal
- Carbs
- 25 g
- Proteins
- 4 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl ×3
Whisk
Stand mixer
Cake pan ×2
Sieve
Spatula- Cooling rack
Oven
step by step
Method
- Step 1
Preheat and prepare the pans
- Preheat the oven to 170 °C.
- Line the cake pans with baking paper without greasing the sides.
- Step 2
Make the pandan batter
- Whisk the egg yolks with part of the sugar until pale.
- Whisk in the coconut milk, vegetable oil and pandan extract.
- Sift in the cake flour, baking powder and salt, then whisk until smooth.
- Step 3
Whip the egg whites
- Whip the egg whites with the cream of tartar until foamy.
- Add the remaining sugar gradually and whip to stiff, glossy peaks.
- Step 4
Fold and bake
- Fold the meringue into the pandan batter in three additions until just combined.
- Divide between the pans and smooth the tops.
- Bake until springy and a skewer comes out clean.
- Step 5
Cool the cakes
- Invert the pans and let the cakes cool completely.
- Run a knife around the edges and release the cakes.
- Step 6
Make the coconut cream frosting
- Whip the chilled coconut cream until thick.
- Add the powdered sugar and vanilla extract and whip until fluffy and spreadable.
- Step 7
Assemble the cake
- Spread frosting over the first cake layer and top with the second layer.
- Cover the top and sides with the remaining frosting.
- Decorate with toasted shredded coconut.
most cooked first