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Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Prepare a muffin tin with cupcake liners for any extra batter.

Carefully hack open two young coconuts. Drain the coconut water into a measuring cup (you will need 150 ml for the coconut cream top). Scrape out the fresh coconut meat from both coconuts using a spoon and chop it into small pieces. Set aside.

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well combined.

In a separate measuring cup or small bowl, combine 150 ml water, 90 ml vegetable oil, and 1 tablespoon pandan extract. Add the 7 egg yolks to this liquid mixture. Whisk until well combined and the mixture is a uniform green color.

In a large, clean mixing bowl, beat the 7 egg whites with a hand mixer until foamy. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form. This is your meringue.

Pour the green pandan egg yolk mixture into the bowl with the dry ingredients. Whisk until a smooth, lump-free green batter forms.

Gently fold the meringue (beaten egg whites) into the green batter in several additions. Use a spatula to carefully incorporate the meringue, trying not to deflate the batter, until it is light, airy, and uniformly green.

Pour the cake batter into the prepared 9-inch round cake pan. Fill any remaining batter into cupcake liners in a muffin tin.

Bake the cake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Bake cupcakes for 18-22 minutes. The cake should be golden brown and spring back when lightly touched.

Once baked, remove the cake and cupcakes from the oven. Immediately invert the cupcakes onto a cooling rack to cool completely. Invert the round cake onto a cooling rack as well and allow it to cool completely before handling (this helps prevent shrinking). This will take at least 60 minutes.

While the cake cools, prepare the coconut cream top. In a saucepan, combine 150 ml coconut milk, 150 ml coconut water, and 1 tablespoon corn starch. Stir well to combine until the corn starch is dissolved.

Add the chopped coconut meat to the saucepan. Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency. Remove from heat and pour into a bowl. Set aside to cool completely.

Prepare the whipped cream frosting. In a large mixing bowl, combine 2 cups heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, and 1 1/2 tablespoons mascarpone cheese.

Beat with a hand mixer on high speed until the mixture thickens and forms stiff peaks. Be careful not to overbeat, or it will turn grainy.

Once the cake is completely cool, carefully remove it from its pan. If needed, use a serrated knife to level the top of the cake. Slice the cake horizontally into two even layers.

Place the first cake layer onto a cake stand or serving plate. Spread an even layer of the whipped cream frosting on top of this layer.

Using a piping bag fitted with a round tip (or a spoon), pipe a perimeter of whipped cream frosting around the edge of the cake layer, creating a dam.

Spoon about half of the cooled coconut cream and coconut meat mixture into the center of the frosting perimeter. Spread it evenly within the dam.

Carefully place the second cake layer on top.

Apply a thin crumb coat of whipped cream frosting to the entire cake (top and sides) using an offset spatula. This traps any loose crumbs.

Place the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.

Remove the cake from the refrigerator and apply a final, thicker layer of whipped cream frosting to the entire cake. Use an offset spatula to spread and a cake scraper to smooth the sides for a clean finish.

Using a piping bag fitted with a star tip, pipe rosettes or decorative borders around the bottom edge and the top edge of the cake.

Spoon the remaining coconut cream and coconut meat mixture onto the center of the cake, within the piped border.

Garnish the top with fresh thyme sprigs for a touch of color and aroma. Your Thai style pandan coconut chiffon cake is now complete and ready to serve!


Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Prepare a muffin tin with cupcake liners for any extra batter.

Carefully hack open two young coconuts. Drain the coconut water into a measuring cup (you will need 150 ml for the coconut cream top). Scrape out the fresh coconut meat from both coconuts using a spoon and chop it into small pieces. Set aside.

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well combined.

In a separate measuring cup or small bowl, combine 150 ml water, 90 ml vegetable oil, and 1 tablespoon pandan extract. Add the 7 egg yolks to this liquid mixture. Whisk until well combined and the mixture is a uniform green color.

In a large, clean mixing bowl, beat the 7 egg whites with a hand mixer until foamy. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form. This is your meringue.

Pour the green pandan egg yolk mixture into the bowl with the dry ingredients. Whisk until a smooth, lump-free green batter forms.

Gently fold the meringue (beaten egg whites) into the green batter in several additions. Use a spatula to carefully incorporate the meringue, trying not to deflate the batter, until it is light, airy, and uniformly green.

Pour the cake batter into the prepared 9-inch round cake pan. Fill any remaining batter into cupcake liners in a muffin tin.

Bake the cake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Bake cupcakes for 18-22 minutes. The cake should be golden brown and spring back when lightly touched.

Once baked, remove the cake and cupcakes from the oven. Immediately invert the cupcakes onto a cooling rack to cool completely. Invert the round cake onto a cooling rack as well and allow it to cool completely before handling (this helps prevent shrinking). This will take at least 60 minutes.

While the cake cools, prepare the coconut cream top. In a saucepan, combine 150 ml coconut milk, 150 ml coconut water, and 1 tablespoon corn starch. Stir well to combine until the corn starch is dissolved.

Add the chopped coconut meat to the saucepan. Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency. Remove from heat and pour into a bowl. Set aside to cool completely.

Prepare the whipped cream frosting. In a large mixing bowl, combine 2 cups heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, and 1 1/2 tablespoons mascarpone cheese.

Beat with a hand mixer on high speed until the mixture thickens and forms stiff peaks. Be careful not to overbeat, or it will turn grainy.

Once the cake is completely cool, carefully remove it from its pan. If needed, use a serrated knife to level the top of the cake. Slice the cake horizontally into two even layers.

Place the first cake layer onto a cake stand or serving plate. Spread an even layer of the whipped cream frosting on top of this layer.

Using a piping bag fitted with a round tip (or a spoon), pipe a perimeter of whipped cream frosting around the edge of the cake layer, creating a dam.

Spoon about half of the cooled coconut cream and coconut meat mixture into the center of the frosting perimeter. Spread it evenly within the dam.

Carefully place the second cake layer on top.

Apply a thin crumb coat of whipped cream frosting to the entire cake (top and sides) using an offset spatula. This traps any loose crumbs.

Place the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.

Remove the cake from the refrigerator and apply a final, thicker layer of whipped cream frosting to the entire cake. Use an offset spatula to spread and a cake scraper to smooth the sides for a clean finish.

Using a piping bag fitted with a star tip, pipe rosettes or decorative borders around the bottom edge and the top edge of the cake.

Spoon the remaining coconut cream and coconut meat mixture onto the center of the cake, within the piped border.

Garnish the top with fresh thyme sprigs for a touch of color and aroma. Your Thai style pandan coconut chiffon cake is now complete and ready to serve!
