Soft Pandan Cake (Non-dairy)

Name: Pandan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 egg yolk; 5 egg white; ½ tsp emulsifier (optional); 200 gr sugar; ½ tsp salt; 225 gr cake flour; 25 gr whipping cream powder (non dairy); 130 gr coconut milk; 25 gr pandan extract; 150 gr coconut oil

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This soft and fluffy Pandan Cake is not your usual chiffon; it’s denser, richer, and full of coconut and pandan flavor. Made with coconut milk, it’s a tropical treat that’s as comforting as it is fragrant. A true Southeast Asian favorite, this pandan cake recipe is the one you’ll bake again and again.

Pandan Cake slices on a white plate next to a few pandan leaves.

Growing up in Indonesia, pandan and coconut were everywhere. They are in cakes, drinks, or even little street snacks wrapped in banana leaves. This Pandan Cake takes me right back to those flavors. It’s soft and moist, with a denser bite than the lighter pandan chiffon cake, but still fluffy enough to melt in your mouth. The coconut milk adds a creamy sweetness that makes every slice taste tropical and comforting.

If you’ve ever tried desserts like Kuih Seri Muka, Pandan Serabi (Pancake), Kue Lumpang, or Pandan Honeycomb Cake, you’ll know just how magical the pandan-and-coconut pairing is. This pandan cake recipe is my simple way of capturing that same flavor harmony in a simple cake, no steaming, no complicated layers, just a fragrant, green beauty that feels like home.

Whenever I bake this coconut pandan cake, the smell instantly fills my kitchen, and I can’t help but sneak a warm slice with a cup of tea. I hope it brings a little of that same joy to your table too.

Why You Will Love This Recipe

The perfect tropical combination – Coconut milk and pandan are a classic Southeast Asian pairing. Together, they create the most fragrant and flavorful coconut pandan cake you’ll ever taste.
Vegetarian friendly – Since this pandan cake recipe is completely non-dairy, it’s suitable for vegetarians without sacrificing taste or texture.
Budget-friendly ingredients – You don’t need anything fancy. Coconut milk, pandan extract, and pantry staples come together to make this pandan cake with coconut milk simple and inexpensive.
Easy to bake at home – No complicated steps, no special equipment. This is a straightforward recipe that anyone can follow, even if you’re new to baking Asian desserts.

Recipe Ingredients

Pandan Coconut Milk Cake ingredients with labels.

Ingredient Notes

Non-Dairy Whipping Cream – Instead of butter or regular cream, this recipe uses non-dairy whipping cream to keep it vegetarian-friendly and lighter. It still gives the cake richness and a soft, moist crumb without any dairy.

Coconut Oil – Coconut oil not only makes this cake healthier than using butter, but it also enhances the tropical flavor. It pairs beautifully with coconut milk, giving this coconut pandan cake a subtle nutty fragrance.

Coconut Milk – The key to that signature dense yet tender texture. Coconut milk adds creaminess and sweetness, making this pandan cake with coconut milk rich and aromatic. Use full-fat canned coconut milk if possible for the best flavor.

Pandan Extract – This is what gives the cake its vibrant green color and unique fragrance. Pandan has a naturally sweet, vanilla-like, slightly grassy aroma that defines any pandan cake recipe. You can use pandan paste or homemade pandan extract, but adjust amounts since some are more concentrated than others.

Be sure to check out the full recipe and ingredient list below

How to Make Pandan Cake

Step by step process of mixing the eggs and sugar and flour in a mixing bowl.

STEP 1. Grease a 24 cm Bundt pan and preheat the oven to 350°F / 180°C . In a large bowl, beat the egg yolks, egg whites, sugar, and salt together until the mixture is thick, pale, and leaves a ribbon trail (Images 1, 2, 3). If using an emulsifier, add it here. This should take about 8–10 minutes. Sift in the cake flour (and whipping cream powder) in two parts (Image 4).

Step by step process of mixing the coconut milk, pandan extract into the batter.

STEP 2. Gently fold the flour into the egg mixture with a spatula until no dry streaks remain (Image 5). In a separate bowl, combine the pandan extract, coconut milk, and coconut oil (Image 6). Mix a small portion of the batter with the liquid ingredients until smooth (Image 7), then fold this back into the main batter (Image 8). Stir until evenly green and glossy.

Step by step process pouring the batter into the greased pan and baking it in the oven.

STEP 3. Pour the batter into the prepared Bundt pan (Images 9, 10). Tap the pan lightly on the counter to release large air bubbles. Bake for about 50 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean (Image 11). Cool in the pan for 10–15 minutes, then turn out onto a wire rack. Let it cool completely before slicing and serving (Image 12). Enjoy your pandan cake!

Pro Tips

Boost the green color: If your pandan extract isn’t giving enough color, add a little store-bought pandan essence for that vibrant green look.
Temper the liquids: When adding coconut milk, pandan extract, and coconut oil, use the tempering technique. Mix a small portion of batter with the liquids in a separate bowl, then fold it back into the main batter. This prevents deflation and keeps your pandan cake recipe fluffy.
Sift for success: Always sift your dry ingredients: cake flour and whipping cream powder before adding them in. This prevents lumps and helps the batter stay light.
Whip the eggs well: Beat the eggs, sugar, and salt on high speed for at least 8–10 minutes until the mixture is thick, pale, and leaves a ribbon trail. This is the secret to the soft, airy texture.
Fold gently: Use the mix and fold technique when adding dry ingredients and again when incorporating the liquids. Gentle folding keeps the air bubbles intact, giving you a moist yet fluffy coconut pandan cake.

Serving Suggestions

This pandan coconut milk cake is wonderfully fragrant on its own, but it’s even better when paired with a soothing drink. Enjoy a slice with a creamy Rose Milk Tea for a floral complement, or brighten things up with a refreshing Butterfly Pea Tea or Butterfly Pea Latte—the natural blue hue makes such a pretty contrast to the cake’s green color. If you prefer something herbal, try it with a cup of Lemongrass Pandan Tea, which echoes the pandan notes in the cake and brings a comforting balance.

FAQs about Pandan Coconut Milk Cake

What makes pandan flavor unique in baking?

Pandan, known as the “vanilla of the East,” leaves a unique floral and nutty flavor, often described as a combination of coconut and grassy notes. In baking, it adds a distinct aroma and a natural beautiful green color to cakes and desserts. It pairs well with coconut milk.

Can this pandan cake recipe be made gluten-free as well?

To make a gluten-free pandan cake, substitute the regular flour with a gluten-free flour blend. Be sure to check other ingredients, like non-dairy milk and egg substitutes, are gluten-free.

Is pandan cake the same as pandan chiffon cake?

Not exactly. Pandan chiffon cake is very light and airy, made by folding whipped egg whites into the batter. This pandan coconut milk cake is denser and more moist, almost like a pound cake, with a richer coconut flavor.

Can I use fresh pandan leaves instead of pandan extract?

Absolutely. Blend fresh pandan leaves with water or coconut milk, then strain to make pandan juice. Just note that fresh pandan is more subtle than commercial extract, so you may need more to achieve the same intensity.

What type of coconut milk is best for this cake?

Full-fat canned coconut milk gives the richest flavor and moist texture. You can use carton coconut milk, but the cake will be lighter in taste. For best results, shake the can well before measuring.

Why did my pandan cake sink after baking?

This usually happens if the eggs weren’t whipped long enough, or if the batter was overmixed and lost too much air. Make sure to whip the eggs until very thick and pale, and fold gently when adding flour and liquids.

Storage

This pandan coconut milk cake is best enjoyed fresh because it uses coconut milk and contains no preservatives. At room temperature, it will keep for about 1 day in an airtight container. If you want to extend its shelf life, store it in the chiller for 2–3 days. Always keep the cake in a closed container so the surface stays soft and doesn’t dry out.

For longer storage, you can slice the cake, wrap the pieces tightly, and freeze for up to 1 month. Thaw the slices at room temperature before serving, the pandan fragrance and moist coconut flavor will still come through beautifully.