Coconut Pandan Chiffon for Afternoon Tea

Pandan and coconut always bring me back to the jellies and small cakes of childhood. This chiffon is lighter than those desserts, but the aroma feels instantly familiar.

The key is a stable meringue and a gentle folding motion. Mix pandan and coconut milk into the yolk batter, then fold in the whipped egg whites without knocking out too much air. Bake until the top springs back, invert the tin and let the cake cool completely before releasing it. The result should be tall, soft and fragrant, with no heavy frosting require.

Coconut Pandan Chiffon Cake for Afternoon Tea

A light and fluffy chiffon cake made with creamy coconut milk and fragrant pandan. Soft, airy, and delicately sweet, it is perfect for afternoon tea or a simple homemade dessert.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings: 8

Course: Dessert

Cuisine: Southeast Asian

Ingredients Equipment Method Notes

Ingredients

  

• Pandan batter
• 6 large egg yolks at room temperature
• 60 ml coconut milk
• 50 ml neutral cooking oil
• 1 teaspoon pandan extract or pandan paste
• 1 teaspoon vanilla extract
• 90 g cake flour
• 1/4 teaspoon salt
• Meringue
• 6 large egg whites at room temperature
• 100 g caster sugar
• 1/2 teaspoon cream of tartar

Equipment

• Large mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Fine-mesh sieve
• Cake tester or wooden skewer

Method

 

1. Preheat the oven to 160°C / 320°F.
2. Prepare a clean, ungreased 20 cm chiffon tube pan.
3. Place the egg yolks in a large mixing bowl. Add 30 g of the caster sugar and whisk until pale and smooth.
4. Add the coconut milk, neutral oil, pandan extract, and vanilla extract. Whisk until fully combined.
5. Sift the cake flour and salt into the egg yolk mixture. Whisk gently until smooth and no dry flour remains.
6. Place the egg whites in a clean, dry mixing bowl. Beat on medium speed until foamy.
7. Add the cream of tartar and continue beating.
8. Gradually add the remaining 70 g of caster sugar in three additions.
9. Beat until the meringue forms medium-stiff peaks.
10. Add one-third of the meringue to the pandan batter and fold gently.
11. Add the remaining meringue in two additions. Fold carefully until no white streaks remain.
12. Pour the batter into the ungreased chiffon pan.
13. Run a skewer gently through the batter to remove large air bubbles.
14. Bake for 40–45 minutes, or until the top springs back when lightly pressed and a skewer inserted into the centre comes out clean.
15. Remove the cake from the oven and immediately turn the pan upside down.
16. Allow the cake to cool completely for approximately 1 hour.
17. Run a thin spatula around the outer edge and centre tube, then carefully remove the cake from the pan.
18. Slice and serve with tea, fresh fruit, or lightly whipped cream.

Notes

Do not grease the chiffon pan because the batter needs to cling to the sides while rising.

Make sure the mixing bowl and beaters used for the egg whites are completely clean and free from oil.

Fold the meringue gently to prevent the batter from losing too much air.

Pandan paste varies in strength, so adjust the quantity according to the product used.

Cool the cake upside down to prevent it from collapsing.

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days.