Moist Pandan Coconut Cake: The Easy Recipe
Maison PandanPandan coconut cake is a soft, moist cake inspired by Southeast Asia, naturally tinted green by pandan powder and scented with green, vanilla-like notes that coconut rounds out beautifully. You’ll need 2 teaspoons of pandan powder for a 20 cm pan, 15 minutes of prep and 35 minutes of baking at 170 °C.
Why is pandan coconut cake so moist?
The moistness comes from the coconut milk and melted butter, which add richness and moisture. Pandan doesn’t change the texture: it brings the natural green color and the vanilla-like aroma. The result is a tender crumb that stays soft for several days without drying out.
What ingredients do you need for a pandan cake?
You start with a classic cake base (flour, eggs, sugar, butter, baking powder) and add pandan powder and coconut milk. For a 20 cm pan:
- 180 g flour
- 2 tsp pandan powder
- 120 g sugar
- 3 eggs
- 100 ml coconut milk
- 80 g melted butter
- 1 packet baking powder
- 40 g shredded coconut
How much pandan powder should you use in a cake?
For a 20 cm cake, 2 teaspoons of pandan powder are enough for a clear green color and a noticeable aroma with no bitterness. Adjust to the intensity you’re after:
| Amount (20 cm pan) | Color | Aroma |
|---|---|---|
| 1 tsp | Pale green | Subtle |
| 2 tsp | Clear green | Balanced |
| 3 tsp | Deep green | Pronounced |
To fine-tune for each recipe, check out our guide to how much pandan powder to use in baking.
Step-by-step recipe
The recipe comes together in three stages: make the green base, mix the batter, bake. Allow 50 minutes in total.
1. Make the green base
Whisk the eggs with the sugar until pale. Stir the pandan powder into the warm coconut milk: this is when it releases its green color and fragrance.
2. Mix the batter
Stir in the melted butter, then the flour sifted with the baking powder. Add the pandan coconut milk and the shredded coconut. The batter turns a soft green.
3. Bake
Pour into the pan and bake for 35 minutes at 170 °C. A knife inserted in the center should come out clean. Let cool slightly before unmolding.
Pandan or matcha for a green cake?
Pandan is often described as matcha’s green rival. In a cake, the difference comes down to taste and color:
| Pandan | Matcha | |
|---|---|---|
| Color | Soft green | Intense green |
| Taste | Green, vanilla-like | Grassy, bitter |
| Coconut pairing | Natural | More contrasting |
To dig deeper, read our pandan vs matcha comparison.
Variations and tips
Swap some of the flour for almond flour for an even moister cake, or try an airy version with a pandan chiffon cake. The pandan-coconut duo is explored in our guide to pairing pandan and coconut, and more ideas await in our pandan desserts.
Which pandan powder should you choose for this recipe?
Choose a pure, bright green pandan powder with no added coloring or flavoring: it’s what gives the cake its color and fragrance. Maison Pandan pandan powder, harvested and dried to preserve its color, is perfect for baking.
Key takeaway: to nail this cake on the first try, start with a quality powder. Discover Maison Pandan pandan powder.
Frequently asked questions
Can you replace coconut milk with regular milk?
Yes, but you’ll lose the signature coconut note. Coconut milk enhances the flavor pairing with pandan and keeps the crumb moist.
Does pandan powder really color the cake?
Yes, it’s a natural source of green color. The shade stays soft after baking, more natural-looking and less intense than matcha.
What does pandan coconut cake taste like?
Green, vanilla-like notes from the pandan, rounded out by the mellow richness of coconut. A gentle flavor profile, neither grassy nor bitter.
How long does this cake keep?
Three to four days at room temperature, wrapped in plastic wrap. The coconut milk helps keep the crumb moist.
Can you use pandan leaves instead of powder?
Yes, infused in the milk, but the powder is easier to measure and gives the batter more color.
Is this cake beginner-friendly?
Yes, the recipe is simple: no special equipment, just one batter to mix and a single bake.
