Pandan Coconut Custard Cake

Ingredients

• Pandan leaves (Fresh or frozen, for making pandan extract/juice)
• Cake flour (For the chiffon layers)
• Eggs (Separated into yolks and whites for chiffon method)
• Sugar (Divided between yolk mixture and egg whites)
• Vegetable oil (For the chiffon base)
• Coconut milk (Used in the cake batter and custard)
• Corn starch (Used as a thickener for the pandan custard)
• Heavy whipping cream (For the frosting)
• Coconut powder (Mixed into the whipped cream for flavor)

Steps

1. 1

   Prepare the pandan custard the night before to allow it to fully set. Combine pandan juice, coconut milk, egg yolks, sugar, and corn starch in a saucepan. Cook over medium-low heat, whisking constantly until thickened into a creamy custard. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate overnight.

2. 2

   Preheat your oven and prepare three round cake pans. Separate the egg yolks and egg whites into two clean bowls.

3. 3

   In the yolk bowl, whisk together the egg yolks, a portion of the sugar, vegetable oil, coconut milk, and pandan extract until smooth. Sift in the cake flour and whisk until just combined.

4. 4

   In a separate bowl, whip the egg whites while gradually adding the remaining sugar until stiff, glossy peaks form to create a meringue.

5. 5

   Gently fold the meringue into the pandan yolk mixture in three additions, being careful not to deflate the air bubbles, until no white streaks remain.

6. 6

   Divide the batter evenly between the three cake pans and bake until the tops spring back when lightly touched. Invert the pans to cool completely before removing the cakes.

7. 7

   Prepare the coconut whipped cream by combining cold heavy whipping cream with coconut powder and sugar. Whip until stiff peaks form.

8. 8

   To assemble, place the first chiffon layer on a cake board. Spread a thick, even layer of the chilled pandan custard over the top. Repeat with the second layer of cake and custard.

9. 9

   Place the final cake layer on top. Cover the entire cake (top and sides) with the coconut whipped cream. Smooth the edges or decorate as desired.

Notes

The author recommends making the custard the night before so it is stable enough for layering. For the frosting, coconut powder is used instead of coconut cream to maintain the stability of the whipped cream while adding intense flavor.

Nutrition per serving

• dessert
• cake
• pandan
• coconut
• malaysian
• baking
• chiffon cake
• custard cake