Singaporean Pandan Chiffon Cake with Coconut
A light, airy chiffon cake infused with fragrant pandan and creamy coconut flavors, perfect for a tropical dessert. This classic Singaporean treat is celebrated for its vibrant green hue and delicate texture.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar divided
- 1.5 tsp baking powder
- 0.5 tsp salt
- 6 large egg yolks room temperature
- 0.5 cup coconut milk full-fat, room temperature
- 0.25 cup vegetable oil
- 2 tbsp pandan extract or 10 pandan leaves blended with 2 tbsp water and strained
- 6 large egg whites room temperature
- 0.5 tsp cream of tartar
Notes
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Make-ahead: Prepare batter up to 1 hour ahead; bake just before serving for best texture. Variations: Add 1/4 cup shredded coconut to the batter for extra texture. Serve with a dusting of powdered sugar or a side of fresh fruit for a tropical twist.