By daily 
Pandan Coconut Cake
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For the Coconut Cream Frosting:
2 cans full-fat coconut milk, refrigerated overnight π₯₯
60 g powdered sugar π¬
1 teaspoon vanilla extract πΏ
Β½ teaspoon cornstarch (if needed) π½
60 g large coconut flakes π₯₯
For the Pandan Chiffon Cake:
5 large egg whites π₯
ΒΌ teaspoon cream of tartar π
120 g granulated sugar, divided (100g + 20g) π¬
5 large egg yolks π₯
60 g milk π₯
50 g oil π’οΈ
1 teaspoon vanilla extract πΏ
100 g cake flour πΎ
1 teaspoon baking powder π§
1 teaspoon pandan extract πΏ
Green gel food coloring (optional) π¨
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1. Prepare Coconut Cream Frosting: 1οΈβ£ Chill Coconut Milk: Place the cans of coconut milk in the fridge overnight. π 2οΈβ£ Extract Coconut Cream: Open the cans carefully without tilting. Scoop out the solidified coconut cream into a mixing bowl, avoiding the clear coconut water. Save the water for another use if desired. π₯₯ 3οΈβ£ Whip Cream: Add powdered sugar and vanilla extract to the coconut cream. Use a hand mixer to whip until light peaks form, about 1 minute. If too liquid, add cornstarch to thicken. Whip for an additional 30 seconds. Chill if needed. π₯
2. Make Pandan Chiffon Cake: 4οΈβ£ Preheat Oven: Set oven to 350Β°F (175Β°C). Line the bottoms of three 6″ round cake pans with parchment paper. Do not grease or line the sides. π° 5οΈβ£ Prepare Meringue: In a large bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually add 100g sugar, beating until stiff peaks form. The meringue should hold its shape and not move if the bowl is inverted. π₯ 6οΈβ£ Mix Egg Yolks: In another bowl, whisk egg yolks with the remaining 20g sugar until combined. Add milk, oil, vanilla extract, pandan extract, and green gel coloring (if using). Mix until well combined. π₯π 7οΈβ£ Combine Dry Ingredients: Sift together flour and baking powder. Stir into the egg yolk mixture until just combined. π§ 8οΈβ£ Fold Meringue: Gently fold β
of the meringue into the egg yolk mixture. Once combined, fold in the remaining meringue until the batter is light and airy. π₯ 9οΈβ£ Bake: Divide batter evenly among the prepared pans (about 200g per pan). Bake for 23-25 minutes, or until tops are lightly browned and cakes spring back when touched. Cool upside down on a wire rack for about 30 minutes before removing from pans. π
3. Assemble the Cake: π Layer Cake: Place the first cake layer on a cake turntable or serving plate. Spread a layer of whipped coconut cream on top. Repeat with remaining layers. π° 1οΈβ£1οΈβ£ Crumb Coat: Apply a thin layer of coconut cream frosting around the cake as a crumb coat. Chill briefly to set. π§ 1οΈβ£2οΈβ£ Final Frosting: Apply a thicker layer of frosting over the cake. Smooth with a bench scraper. πΏ 1οΈβ£3οΈβ£ Garnish: Press coconut flakes onto the sides and top of the cake. Chill for 1-2 hours or overnight to set the frosting. π₯₯
Slice and enjoy πΏπΏ