Tropical Pandan Coconut Cake: Easy & Delicious Recipe 🍰🥥🌴
1. Introduction
If you’re searching for a stunning and flavorful dessert, look no further than this pandan coconut cake recipe. Combining the aromatic essence of pandan with luscious coconut, this easy tropical cake is perfect for summer gatherings, special occasions, or simply those moments when you crave a delicious coconut dessert. This tropical pandan coconut cake masterfully balances vibrant green pandan flavor with the rich taste of coconut, resulting in a visually appealing and irresistibly tasty treat that will impress everyone. Whether you’re an experienced baker or a beginner, this delicious coconut dessert recipe is straightforward and absolutely delightful to make.
2. Ingredients for the Perfect Pandan Coconut Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup vegetable oil
- 4 large eggs
- 2 tablespoons pandan extract or pandan paste (for authentic flavor)
- 1 cup sweetened shredded coconut
- Optional: food coloring (green, for vibrant appearance)
- For icing: coconut cream or a simple glaze with powdered sugar and coconut milk
3. Step-by-Step Instructions to Make an Easy Tropical Cake
Preparation of the Cake Batter
1. Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
2. Blend the Wet Ingredients
3. Combine Coconut Milk and Pandan: In a separate bowl, whisk together coconut milk, vegetable oil, eggs, and pandan extract until smooth. For a more vibrant look, add a few drops of green food coloring.
4. Incorporate Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix to keep the cake light and fluffy.
3. Add Shredded Coconut and Bake
5. Fold in Coconut: Gently fold the shredded coconut into the batter for added texture and flavor.
6. Bake the Cake: Pour the batter into a greased cake pan or a prepared round baking pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
For more quick and tasty dessert ideas, check out our dessert recipes.
4. Cooling and Frosting
7. Let the cake cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Decorate with coconut cream or glaze: Spread coconut cream on top or dust with powdered sugar mixed with coconut milk for a finishing touch. Garnish with additional shredded coconut if desired.
5. Storage Tips for Your Delicious Coconut Dessert
This pandan coconut cake can be stored covered in the refrigerator for up to 3 days. For longer shelf life, keep it in an airtight container and enjoy within a week. To keep the cake moist and flavorful, avoid leaving it out in warm temperatures for extended periods.
6. Serving Suggestions for a Tropical Experience
Serve your pandan coconut cake chilled or at room temperature for best flavor. Pair with a cup of hot tea or a scoop of vanilla ice cream to enhance its rich, coconutty flavor. For a more exotic twist, garnish with fresh fruit such as mango slices or passion fruit. This easy tropical cake is perfect for summer parties, beach-themed gatherings, or enjoying as a decadent treat anytime.
For more celebration-worthy desserts, explore our chicken dishes and other flavorsome recipes.
7. FAQs About Pandan Coconut Cake
Q1: What is pandan, and where can I find pandan extract?
A: Pandan is a fragrant tropical plant popular in Southeast Asian desserts. You can find pandan extract or pandan paste in Asian grocery stores or online. It provides a distinctive green color and a unique, aromatic flavor to the cake.
Q2: Can I use bottled coconut milk for this recipe?
A: Yes, canned or bottled coconut milk works well for making the delicious coconut dessert. Be sure to use full-fat coconut milk for richer flavor and moisture.
Q3: How do I make this pandan coconut cake vegan?
A: To make this easy tropical cake vegan, substitute eggs with flaxseed or chia seed eggs and use plant-based coconut milk. Adjust baking time accordingly, and enjoy a plant-based coconut dessert that everyone will love.
8. Conclusion
This pandan coconut cake combines vibrant color, exotic flavor, and moist texture in a beautiful, easy-to-make dessert. Perfect for celebrating special occasions or simply indulging in a tropical treat, this easy tropical cake recipe makes coconut dessert lovers’ dreams come true. With straightforward steps and irresistible flavors, you’ll enjoy making and sharing this delightful delicious coconut dessert with friends and family. Don’t forget to explore more charming sweets at our dessert collection for other fun, flavorful ideas!
Print
Tropical Pandan Coconut Cake: Easy & Delicious Recipe
Discover the vibrant and luscious Tropical Pandan Coconut Cake, a stunning dessert blending aromatic pandan and sweet shredded coconut. Perfect for summer gatherings and special occasions, this easy-to-make cake offers a moist texture and tropical flavor that impresses everyone. Whether you’re a seasoned baker or a beginner, enjoy a delicious, colorful treat that embodies the essence of tropical desserts.
- Total Time: 50 minutes
- Yield: 8 slices
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup vegetable oil
- 4 large eggs
- 2 tablespoons pandan extract or pandan paste
- 1 cup sweetened shredded coconut
- Optional: food coloring (green)
- For icing: coconut cream or powdered sugar with coconut milk
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Blend the wet ingredients: In a separate bowl, whisk together coconut milk, vegetable oil, eggs, and pandan extract. Add a few drops of green food coloring for a vibrant appearance if desired.
- Combine wet and dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix to keep the cake light.
- Fold in coconut: Gently fold the shredded coconut into the batter for extra flavor and texture.
- Bake the cake: Pour the batter into a greased baking pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate: Spread coconut cream or dust with powdered sugar mixed with coconut milk, and garnish with additional shredded coconut if desired.
Notes
- Use full-fat coconut milk for richer flavor and moist texture.
- Add green food coloring to enhance the visual appeal.
- For vegan version, substitute eggs with flaxseed or chia seed eggs and use plant-based coconut milk.
- Store in an airtight container in the refrigerator for up to 3 days.
- Best enjoyed chilled or at room temperature with fresh fruit or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
