The Legendary Pandan Young Coconut Cake: Silky, Soft and Irresistible

For Thai cake lovers who adore the sweet fragrance of coconut and pandan, here is a legendary favourite everyone knows: pandan young coconut cake.

Coconut treats are loved by everyone, and today we recommend a cake: pandan young coconut cake, with a soft, fragrant pandan sponge that is utterly delicious. You can buy it at cake shops everywhere, but today we are sharing a legendary recipe for free, right to your home. The ingredients and steps are simple, making it suitable for both beginner bakers and professionals. See for yourself how fragrant, sweet and soft the sponge is. The young coconut cream topping is soft, sweet and rich; just thinking about it makes your mouth water. Your family is sure to love this treat, and it is perfect for a birthday party too. This delicious combination is guaranteed to make everyone happy.

Ingredients

Young Coconut Filling

• 250 g coconut milk
• 80 g sugar
• Flesh of 2 young coconuts
• 110 g coconut water
• 50 g concentrated pandan juice
• 30 g flour
• 1/4 g salt
• 30 g butter

Whipped Cream Topping

• 500 g whipping cream
• 3 tbsp sugar

Pandan Chiffon (Part 1)

• 90 g cake flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 40 g sugar
• 33 g vegetable oil
• 60 g concentrated pandan juice
• 3 egg yolks

Pandan Chiffon (Part 2)

• 3 egg whites
• 40 g sugar
• 1/4 tsp cream of tartar

How to Make Pandan Young Coconut Cake

1. Put all the young coconut filling ingredients except the butter and coconut flesh into a pot over medium heat and stir continuously until the flour is cooked.
2. Add the coconut flesh and butter. When the butter has melted, turn off the heat and set aside.
3. For the whipped cream topping, whip the cream, gradually adding the sugar, until stiff peaks form. Chill in the fridge.
4. Preheat the oven to 180°C.
5. Sift the flour, baking powder and salt together 3 times and set aside.
6. Prepare the tin by lining it with baking paper; do not grease it.
7. Put the egg yolks and sugar in a mixing bowl and whisk by hand until pale and creamy. Add the oil and concentrated pandan juice, then the flour, and whisk until well combined. Set aside.
8. Put the egg whites and cream of tartar in a bowl and whisk at high speed until coarsely foamy, then gradually add the sugar and whisk until soft peaks form.
9. Gently fold the two mixtures together, pour into the tin and knock out any air bubbles.
10. Bake at 180°C with bottom heat for 30 minutes, then for the last 5 minutes at 150°C with top and bottom heat. When cooked, turn out onto a rack and leave to cool.
11. Slice the cake, spread with whipped cream first, then add the pandan young coconut filling. Cut and serve.