Thai Style Pandan Coconut Chiffon Cake
Thai Style Pandan Coconut Chiffon Cake
Ingredients
For the Coconut Preparation
- 2 young coconuts
For the Pandan Chiffon Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 150 ml water
- 90 ml vegetable oil
- 1 tablespoon pandan extract
- 7 egg yolks, separated from whites
- 7 egg whites, separated from yolks
- 1/2 cup granulated sugar
For the Coconut Cream Top
- 150 ml coconut milk
- 150 ml coconut water
- 1 tablespoon corn starch
- from 2 coconuts coconut meat, chopped
For the Whipped Cream Frosting
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons mascarpone cheese
For Garnish
- as needed fresh thyme sprigs
Instructions
- 1
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.
⏱️ 5 min•🌡️ 325
- 2
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.
⏱️ 15 min
- 3
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well combined.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 8 min
- 6
Pour the green pandan egg yolk mixture into the bowl with the dry ingredients. Whisk until a smooth, lump-free green batter forms.
⏱️ 3 min
- 7
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.
⏱️ 5 min
- 8
Pour the cake batter into the prepared 9-inch round cake pan. Fill any remaining batter into cupcake liners in a muffin tin.
⏱️ 2 min
- 9
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.
⏱️ 40 min•🌡️ 325
- 10
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.
⏱️ 60 min
- 11
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.
⏱️ 3 min
- 12
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.
⏱️ 10 min
- 13
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.
⏱️ 2 min
- 14
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.
⏱️ 5 min
- 15
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.
⏱️ 5 min
- 16
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.
⏱️ 2 min
- 17
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.
⏱️ 2 min
- 18
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.
⏱️ 2 min
- 19
Carefully place the second cake layer on top.
⏱️ 1 min
- 20
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.
⏱️ 3 min
- 21
Place the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.
⏱️ 30 min
- 22
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.
⏱️ 5 min
- 23
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.
⏱️ 5 min
- 24
Spoon the remaining coconut cream and coconut meat mixture onto the center of the cake, within the piped border.
⏱️ 2 min
- 25
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!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Style Pandan Coconut Chiffon Cake
For the Coconut Preparation
- 2 young coconuts
For the Pandan Chiffon Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 150 ml water
- 90 ml vegetable oil
- 1 tablespoon pandan extract
- 7 egg yolks, separated from whites
- 7 egg whites, separated from yolks
- 1/2 cup granulated sugar
For the Coconut Cream Top
- 150 ml coconut milk
- 150 ml coconut water
- 1 tablespoon corn starch
- from 2 coconuts coconut meat, chopped
For the Whipped Cream Frosting
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons mascarpone cheese
For Garnish
- as needed fresh thyme sprigs
Instructions
- 1
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.
⏱️ 5 min•🌡️ 325 - 2
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.
⏱️ 15 min - 3
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well combined.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 8 min - 6
Pour the green pandan egg yolk mixture into the bowl with the dry ingredients. Whisk until a smooth, lump-free green batter forms.
⏱️ 3 min - 7
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.
⏱️ 5 min - 8
Pour the cake batter into the prepared 9-inch round cake pan. Fill any remaining batter into cupcake liners in a muffin tin.
⏱️ 2 min - 9
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.
⏱️ 40 min•🌡️ 325 - 10
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.
⏱️ 60 min - 11
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.
⏱️ 3 min - 12
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.
⏱️ 10 min - 13
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.
⏱️ 2 min - 14
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.
⏱️ 5 min - 15
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.
⏱️ 5 min - 16
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.
⏱️ 2 min - 17
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.
⏱️ 2 min - 18
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.
⏱️ 2 min - 19
Carefully place the second cake layer on top.
⏱️ 1 min - 20
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.
⏱️ 3 min - 21
Place the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.
⏱️ 30 min - 22
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.
⏱️ 5 min - 23
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.
⏱️ 5 min - 24
Spoon the remaining coconut cream and coconut meat mixture onto the center of the cake, within the piped border.
⏱️ 2 min - 25
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!
⏱️ 1 min