Cake · Flavours of My Childhood

Pandan Coconut Custard Cake

Pandan is the flavour of my childhood more than anything else. It is in everything in Malaysia, from chiffon cakes to layered kueh to the custard my grandmother made. This cake was my attempt to make something that captured that green, grassy, coconut sweetness in a format I could share with people who had never tasted pandan before. The coconut custard layers are the most labour intensive part but they are also the part that makes this cake what it is. If you can find fresh pandan leaves, use them. If not, good quality extract works.

Ingredients

Pandan Chiffon Cake

• 225g flour
• 200g sugar
• 6 large egg yolks
• 1 tsp baking powder
• 1/2 tsp salt
• 220ml coconut milk
• 120ml coconut oil
• 1 tsp pandan extract
• 6 large egg whites
• 100g sugar

Pandan Custard

• 400ml whole milk
• 1 tsp pandan extract
• 5 egg yolks
• 50g white sugar
• 60g cornflour
• 120ml heavy cream

Coconut Whipped Cream

• 100g coconut milk powder
• 500g heavy cream
• 100g sugar

Method

1. 1Preheat the oven to 325°F.
2. 2Mix the coconut oil, coconut milk, sugar, egg yolks, and pandan extract together until fully incorporated before adding the flour and baking powder. Mix well.
3. 3Using a stand mixer with the whisk attachment, beat the egg whites and sugar until stiff peaks form.
4. 4Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest with a spatula until just combined.
5. 5Pour into a 12" x 18" sheet cake pan and bake for 25 minutes. Once done, let it cool completely. Cut the sheet into three equal sections to create your three cake layers.
6. 6For the custard, add the milk and pandan extract to a saucepan and heat gently until steaming but just before it comes to a boil. In a separate bowl, whisk together the egg yolks and sugar until well combined.
7. 7Add the cornflour and mix until smooth. Slowly pour the hot pandan milk onto the egg mixture, whisking constantly. Pour everything back into the saucepan and cook over medium heat, stirring continuously. After 2 to 3 minutes the custard will start to thicken.
8. 8Keep whisking and let it bubble for a further minute. Remove from heat and stir in the heavy cream. Cover with clingfilm pressed directly onto the surface and refrigerate for at least 3 to 4 hours or overnight.
9. 9For the coconut whipped cream, whisk together the coconut milk powder, heavy cream, and sugar until stiff peaks form. Keep chilled until ready to use.
10. 10To assemble, place the first chiffon layer on your cake board. Spread an even layer of pandan custard on top. Add the second layer and repeat with more custard. Place the final layer on top and cover the entire cake with coconut whipped cream. Chill before serving.

Tips & Notes

Fresh pandan leaves give the most vibrant colour and fragrance but pandan extract works well too. Use full fat coconut milk for the richest custard. The cake should be refrigerated after assembly and is best eaten within 2 days.