Decadent Coconut and Pandan Layer Cake You’ll Crave Forever
Last Updated on February 12, 2026 by Aniela Recipes Team
There s something enchanting about the unique fusion of coconut and pandan. The vibrant green of pandan leaves combined with the creamy richness of coconut milk reminds me of sunny afternoons spent savoring sweet treats at local markets. When I first tried this Coconut and Pandan Layer Cake, I couldn t believe how effortlessly these flavors melded into a moist and decadent dessert that feels like a warm hug.
Whether you re a seasoned chef or someone looking to elevate your baking game, this cake is a delightful solution for those tired of the same old recipes. It s perfect for impressing guests at gatherings or simply indulging in during a cozy night at home. The cake layers, soaked with a hint of gula melaka and enveloped in a creamy buttercream, create a tropical paradise in your mouth. Join me as I guide you through crafting this unique cake that ll surely make your taste buds dance!
Why is Coconut and Pandan Layer Cake a must-try?
Irresistible combination: The rich, tropical flavors of coconut and pandan create a cake that is both comforting and exotic.
Showstopper dessert: This stunning layer cake is sure to wow your guests, making it perfect for celebrations or casual gatherings.
Moist and fluffy: Crafted with fresh ingredients, this cake stays incredibly moist, providing a melt-in-your-mouth experience.
Versatile delight: Enjoy it as a sweet treat for afternoon tea or a standout dessert at dinner parties.
Time-saving wonder: With a clear, step-by-step process, you ll surprise yourself at how easily you can achieve bakery-quality results at home.
If you re interested in more delightful bakes that bring joy without stealing your entire day, check out my collection of amazing cake recipes.
Coconut and Pandan Layer Cake Ingredients
Dive into the world of flavors with these vibrant ingredients!
For the Cake
- Pandan leaves Adds a unique and aromatic flavor that s essential for this Coconut and Pandan Layer Cake.
- Coconut milk Provides creaminess and richness, making your cake moist and flavorful.
- Corn flour Helps create a light texture, ensuring your cake is fluffy.
- Castor sugar Fine sugar that dissolves perfectly for a smooth batter; substitute with granulated sugar if needed.
- Egg yolks Contribute richness and color to the batter.
- Egg Binds the ingredients together for a tender crumb.
- Unsalted butter Adds a rich, creamy flavor that enhances the cake s moisture.
- Coconut cream A decadent addition that intensifies the coconut flavor.
- Pandan extract/paste A concentrated version of pandan flavor for an extra kick.
- Salt Balances the sweetness, enhancing the overall flavor.
- Self-raising flour Ensures a light rise in the cake, creating fluffy layers.
For the Buttercream
- Egg whites Create a light and airy texture for the buttercream.
- Castor sugar Provides sweetness, keeping the buttercream smooth; use granulated as a last resort.
- Unsalted butter Essential for a rich and creamy buttercream finish; bring to room temperature for easier mixing.
- Coconut cream Incorporates creamy perfection into your buttercream, enhancing its flavor.
For the Assembly
- Gula melaka A sweet, caramel-like flavor that elevates your cake; boil to create a syrup that soaks the layers.
- Water Used to dissolve the gula melaka, ensuring even sweetness throughout.
Enjoy assembling this delightful Coco-Pandan masterpiece!
How to Make Coconut and Pandan Layer Cake
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Heat coconut milk: In a medium pot, gently heat the coconut milk with pandan leaves until just boiling. Cover the pot and let it steep for at least an hour overnight is even better! Strain to remove the leaves.
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Prepare egg mixture: In a separate bowl, mix together the corn flour and 60g of sugar. Whisk in the egg and egg yolks until smooth and fully combined.
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Simmer infused milk: Heat the steeped coconut milk again with 50g sugar until it reaches a simmer. This brings back those delightful flavors!
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Combine mixtures gradually: Slowly spoon some of the heated coconut milk into the egg mixture while whisking gently to prevent cooking the eggs. Keep adding until the mixture is warm.
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Thicken the custard: Pour the egg mixture back into the pot and cook on medium heat, stirring constantly until it bubbles and thickens. Once thickened, stir in the butter until melted and incorporated.
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Cool and refrigerate custard: Pour this mixture into a heat-proof bowl, cover with cling wrap touching the custard surface, and let it cool slightly before refrigerating until chilled.
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Prepare cake pans: Preheat your oven to 160 °C (320 °F). Grease and line two 20cm round cake pans with baking paper this prevents sticking and makes for easy removal later!
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Mix coconut cream: Strain the remaining pandan leaves and mix the coconut cream with 1 tsp of pandan paste in a bowl set this aside for later.
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Sift dry ingredients: In a large bowl, sift together the self-raising flour, 375g of sugar, and salt. Add the butter and mix until well combined and crumbly.
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Incorporate milk mixture: Beat in half of the coconut milk/pandan mixture into the flour mixture until fully combined.
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Combine eggs: In the remaining coconut mixture, incorporate the eggs, mixing well before combining it into the cake batter in 3-4 batches for an even texture.
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Bake the cakes: Divide the batter evenly into the prepared cake tins and bake for 50-60 minutes. The cakes are ready when a skewer comes out clean. Cool in tins for about 10 minutes before transferring to a rack.
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Level and slice cakes: Once cooled, level the tops of each cake and carefully halve each cake horizontally to create four layers total. Store in an airtight container or refrigerator.
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Prepare meringue: Combine egg whites and sugar in a bowl. Place the bowl over simmering water, whisking until hot and sugar dissolves, about 72 °C (161 °F).
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Whip to peaks: Remove from heat and beat the mixture until soft peaks form. Gradually mix in the butter until smooth and thick.
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Add coconut cream: Incorporate the coconut cream into the butter mixture a little at a time, mixing well to combine for a silky buttercream.
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Make gula melaka syrup: In a small pot, boil water with gula melaka for about one minute. Set this aside to cool for later use.
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Assemble the cake: Start with the bottom layer on a serving plate. Optionally brush with the cooled gula melaka syrup for extra moisture and flavor.
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Layering: Spread a dollop of buttercream on top, add pastry cream in the middle, and continue layering with remaining cake and buttercream until all layers are stacked.
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Finish and refrigerate: Cover the cake with a thin layer of buttercream and refrigerate until firm. Once set, add a thicker layer all around and decorate as desired with remaining pastry cream and buttercream.
Optional: Dust the top with toasted coconut flakes for a delightful crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for Coconut and Pandan Layer Cake
Ingredient freshness: Always use fresh pandan leaves and coconut milk for the best flavor. Avoid canned coconut milk if possible for a richer taste.
Temperature matters: Ensure butter and eggs are at room temperature before mixing. This helps create a smooth batter and ensures even baking.
Whisk carefully: When combining the egg mixture with hot coconut milk, whisk gently to avoid cooking the eggs. This is crucial for a silky custard.
Layer evenly: When assembling your cake, ensure each layer of buttercream and pastry cream is spread evenly. This prevents a lopsided cake and ensures every bite has balance.
Monitor baking time: Ovens can vary, so check your cakes a few minutes before the suggested baking time. A toothpick should come out clean for perfect layers.
Chill before icing: Allow your cakes to cool completely before frosting. This ensures that the buttercream holds its shape beautifully and doesn t melt.
Coconut and Pandan Layer Cake Variations
Feel free to personalize this delightful cake to match your taste buds and dietary preferences!
- Gluten-Free: Substitute self-raising flour with a gluten-free blend for the same fluffy texture.
- Dairy-Free: Swap unsalted butter and coconut cream for vegan alternatives like coconut oil and almond milk.
- Pandan Extract Boost: Increase the pandan extract/paste for a more intense flavor that truly celebrates this unique ingredient.
- Texture Twist: Add shredded coconut to the batter for a chewy texture and extra coconut goodness!
- Sweetness Adjust: Reduce castor sugar by 50g for a less sweet version; balance with additional coconut cream.
- Gula Melaka Syrup Infusion: Brush further layers with more gula melaka syrup for added sweetness and moisture.
The cake can even be turned into cupcakes! Bake in a muffin tin for about 20-25 minutes. Each bite becomes a perfect handheld treat, bursting with tropical flavors.
Lastly, you can transform this cake into a tropical fruit ensemble by layering slices of ripe mango or pineapple between the cake layers, adding an exhilarating refreshing twist!
What to Serve with Coconut and Pandan Layer Cake?
Pairing a delightful dessert with the right accompaniments can elevate your dining experience to new heights.
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Tropical Fruit Salad: Fresh fruits like mango, pineapple, and kiwi add a bright, tangy contrast to the rich flavors of the cake. The burst of juiciness complements the creamy textures beautifully.
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Coconut Ice Cream: A scoop of this creamy treat offers a refreshing chill alongside the warmth of the cake, enhancing its coconut profile while providing a delightful texture contrast.
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Green Tea: The subtle earthiness of green tea offers a calming balance to the sweetness of the cake, making each bite feel harmonious and complete.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a luscious touch, enhancing the cake s fluffiness while inviting guests to indulge without overwhelming their palates.
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Chai Latte: The aromatic spices in a chai latte introduce a comforting warmth that dances harmoniously with the tropical notes of the cake, making for a cozy pairing.
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Toasted Coconut Flakes: Sprinkling these on top provides a delightful crunch and enhances the coconut flavor, creating a luscious combination of textures.
Explore these pairings, and you ll discover how beautifully they complement the Coconut and Pandan Layer Cake, making every bite an unforgettable adventure!
Make Ahead Options
These Coconut and Pandan Layer Cake components are perfect for busy home cooks looking to save time! You can prepare the pastry cream and cake layers up to 3 days in advance. Simply follow the instructions to make the pastry cream and refrigerate it, covered with cling wrap touching the surface to prevent a skin from forming. The cake layers can be leveled and stored in an airtight container in the refrigerator. When you re ready to serve, assemble the cake by alternating the layers with buttercream and pastry cream, and finish off with a beautiful, thick layer of buttercream. This way, you can enjoy the same deliciousness without the last-minute rush!
How to Store and Freeze Coconut and Pandan Layer Cake
Room Temperature: Keep the cake covered at room temperature for up to 2 days. This will help maintain its moisture and flavor.
Fridge: For longer freshness, refrigerate the cake in an airtight container for up to 5 days. This helps preserve its creamy buttercream and vibrant layers.
Freezer: Wrap individual slices or the whole cake in plastic wrap and foil for freezing. It can be stored for up to 2 months. To enjoy, thaw overnight in the fridge before serving.
Reheating: If desired, gently warm a slice in the microwave for 10-15 seconds to revive its delicious flavors before indulging!
Coconut and Pandan Layer Cake Recipe FAQs
What should I look for when selecting pandan leaves?
Absolutely! When choosing pandan leaves, look for vibrant green leaves that are fresh and free from dark spots or wilting. The best leaves should feel firm, indicating freshness. Older leaves may turn brown and lose flavor so keep an eye out for those!
How should I store leftover Coconut and Pandan Layer Cake?
You ll want to keep your delicious cake covered at room temperature for about 2 days to maintain its moisture. If you have leftovers beyond that, transfer it to an airtight container in the fridge where it can last up to 5 days.
Can I freeze the Coconut and Pandan Layer Cake?
Absolutely! To freeze, ensure the cake is completely cooled. Wrap individual slices in plastic wrap, followed by aluminum foil, and then place them in a freezer-safe bag or container. This will protect it from freezer burn. It can stay fresh for up to 2 months. Thaw overnight in the fridge when you re ready to enjoy!
What can I do if my buttercream is too soft?
Very good question! If your buttercream turns out too soft, this usually means the butter was too warm or the mixture was over-beaten. You can either chill it in the fridge for about 15 20 minutes to firm it up or add a bit more sifted powdered sugar to thicken it right up.
Is this cake suitable for people with nut allergies?
Yes, this Coconut and Pandan Layer Cake is typically nut-free, making it a great option for those with nut allergies. However, always double-check the labels on ingredients like the coconut cream and sugar to ensure they were processed in nut-free facilities.
Can I use regular sugar instead of castor sugar?
Of course! You can substitute castor sugar with granulated sugar if you re in a pinch. Just be aware that granulated sugar may take a little longer to dissolve in mixtures, so be sure to whisk well until smooth, especially for the buttercream!