Indulge in the delightful lightness of our Coconut Pandan Chiffon Cake, a harmonious blend of tropical flavors and airy texture. This recipe delivers a moist, subtly sweet cake infused with the fragrant essence of pandan leaves and the creamy richness of coconut milk. Imagine sinking your teeth into a slice of this heavenly dessert – the delicate crumb melting in your mouth, leaving a lingering taste of paradise. Its vibrant green hue and captivating aroma make it perfect for any celebration or a simple afternoon treat. The delicate balance of flavors and the ethereal texture make it a truly unforgettable experience.
This recipe expertly guides you through each step, ensuring you achieve a flawless Coconut Pandan Chiffon Cake every time. From preparing the batter to achieving the perfect bake, we'll provide detailed instructions and helpful tips to ensure success. Let's embark on this culinary journey and create a masterpiece that will impress even the most discerning palates; follow the easy-to-follow step-by-step instructions below.
Tools Needed
- mixing bowls
- whisk
- mixer
- sifter
- baking tray (11x17 inches)
- parchment paper
- oven
- wooden stick
- cake molds
- knife
- spatula
Ingredients
Step-by-Step Instructions
Step 1. Preparing the Cake Batter
- Sift together cake flour and baking powder. Stir 1-2 times.
- Separate egg yolks and egg whites.
- Combine egg yolks, evaporated milk, pandan leaf juice, and vegetable oil. Mix well.
- Combine the yolk mixture with the sifted flour mixture. Mix gently until just combined.
- Beat egg whites with cream of tartar (or lemon juice) until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
- Gently fold the beaten egg whites into the batter in three additions.
Step 2. Baking and Cooling the Cake
- Preheat oven to 150-160°C (300-320°F). Pour batter into prepared baking tray lined with parchment paper. Gently tap the tray to remove air bubbles.
- Bake for 30-40 minutes, or until a wooden stick inserted into the center comes out clean.
- Remove cake from oven and immediately invert the tray onto a wire rack. Let cool completely.
Step 3. Making the Coconut Sauce
- Combine young coconut meat, coconut milk, sugar, salt, flour, and butter. Cook over medium heat, stirring constantly, until thickened.
- Once thickened, stir in remaining coconut meat. Let cool completely.
Step 4. Assembling and Garnishing the Cake
- Cut the cooled cake into desired shapes and sizes. Fill cake molds, top with coconut sauce, and garnish with shredded coconut.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use a vegetable oil without a strong odor for the best flavor.
- Don't overmix the batter to avoid a tough texture.
- Adjust the amount of sugar in the coconut sauce to your preference.
- Add the young coconut to the sauce while it's still hot to prevent darkening.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk?
Yes, you can use full-fat coconut cream for a richer flavor, but reduce the amount of liquid slightly to compensate for its thickness. Alternatively, you can use a combination of regular milk and a little coconut extract.
2. How do I get the vibrant green color?
The vibrant green comes from the pandan extract. Ensure you use a good quality extract and add it according to the recipe instructions. Too much can make the cake bitter.
3. How can I store leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Wrap it tightly to prevent it from drying out.
This Fluffy Pandan Coconut Cake is the perfect culmination of tropical flavors and airy texture, guaranteed to impress your guests and satisfy your sweet cravings. Its delicate balance of sweetness and fragrant pandan makes it a truly special treat for any occasion. Enjoy every bite of this delightful cake and share the joy!