Go Back

Pandan Honeycomb Coconut Cake

A delightful fusion of pandan and coconut flavors, this cake features a light yet chewy texture that transports you to a tropical paradise.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: cake, Dessert
Cuisine: Southeast Asian
Calories: 230
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 1 cup pandan juice (freshly extracted) Can substitute with pandan extract if needed.
  • 1 cup coconut milk
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 pieces eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
For the topping
  • to taste Shredded coconut For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a cake pan (9-inch round works great) and set aside.
  2. In a large mixing bowl, combine the sugar and eggs, whisking them together until the mixture is light and fluffy.
  3. Pour in the pandan juice, coconut milk, vegetable oil, and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until no lumps remain.
  5. Gently pour the batter into the greased cake pan, ensuring an even distribution.
Baking
  1. Place the pan in the oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Start checking at the 25-minute mark to avoid overbaking.
Cooling and Serving
  1. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack.
  2. Top with shredded coconut when ready to serve.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or freeze for up to three months. Reheat a slice in the microwave for 15-20 seconds for best results.