Coconut-Infused Pandan Chiffon Cake: A Delightful Malaysian Dessert Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup all
• purpose flour
• 1 1/4 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 cup coconut milk
• 6 tablespoons melted unsalted butter
• 1 teaspoon pandan extract
• 7 large egg whites
• 1/4 teaspoon cream of tartar

Instructions

1. Preheat oven to 325°F (160°C) and grease a 9 inch chiffon cake pan, then dust it with flour.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the egg yolks, coconut milk, melted butter, and pandan extract until well mixed.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gently fold the beaten egg whites into the batter.
6. Pour the batter into the prepared chiffon cake pan and bake for 40 45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool upside down on a wire rack before removing from the pan.

Chef’s Insight

The combination of pandan and coconut is a classic Malaysian flavor pairing that adds a unique, tropical twist to this chiffon cake.