Buko Pandan Cake
Ingredients
Ingredients for the Coconut Cream Frosting
- 2 cans full-fat coconut milk
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cornstarch if needed
- 60 g large coconut flakes
Ingredients for the Pandan Chiffon Cake
- 5 large egg whites
- ¼ teaspoon cream of tartar
- 120 g granulated sugar divided into 100g and 20g
- 5 large egg yolks
- 60 g milk
- 50 g oil
- 1 teaspoon vanilla extract
- 100 g cake flour
- 1 teaspoon baking powder
- 1 teaspoon pandan extract
- green gel food coloring optional
Instructions
Process for Making the Coconut Cream Frosting
- Chill two cans of coconut milk in the fridge a day before.
- Carefully open the cans without tilting them.
- Scoop out the solid coconut cream into a mixing bowl, avoiding the clear water.
- Add powdered sugar and vanilla extract, then whip for about 1 minute until light peaks form.
- If the cream is too liquid, add cornstarch and whip for an additional 30 seconds.
- Use immediately or chill in the fridge for a few hours or overnight to thicken.
Process for the Baking the Pandan Chiffon Cake
- Preheat the oven to 350℉ and line three 6″ cake pans with parchment paper.
- In a bowl, beat egg whites and cream of tartar until stiff peaks form.
- Sprinkle in 100g of sugar, one tablespoon at a time, and continue beating until stiff.
- In another bowl, mix egg yolks and 20g of sugar, then add milk, oil, vanilla extract, pandan extract, and food coloring (optional).
- Stir together flour and baking powder, sift into the egg yolk mixture, and fold until combined.
- Add ⅓ of the meringue to the egg yolk mixture, fold, then add the rest and fold until fluffy.
- Divide batter into pans and bake for 23-25 minutes until lightly browned.
- Cool cakes upside down on a wire rack.
Process for the Assembling the Cake
- Lay down the first cake layer on a turntable, spread whipped coconut cream, and repeat.
- Apply a thin layer of coconut cream frosting as a crumb coat.
- Apply a thicker layer of coconut cream frosting and smooth with a bench scraper.
- Press coconut flakes on the sides and sprinkle on top.
- Chill for 1-2 hours or overnight before slicing.
Details Behind My Buko Pandan Cake Recipe
Buko Pandan Cake Recipe – Do you love cakes? Do you like exploring fun flavors? If the answer is yes to either or both questions, you should try buko pandan cake. Buko pandan cake is a delicious Filipino dessert that turns the classic buko pandan combination into a delightful cake. This chiffon or sponge cake, also known as mamón, gets its unique flavor from boiled pandan leaves. What makes it stand out is its creamy frosting and the addition of young coconut strips or macapuno as toppings or fillings. Unlike plain pandan cakes, buko pandan cake offers a perfect blend of sweetness and tropical flavor.
The above recipe is one of many ways to make the cake. If you want to get more delicious results with the recipe, there are different tips and tricks to make it better.
Additional Notes on My Buko Pandan Cake Recipe
If you want to make your chiffon cake better, use full-fat coconut milk for its higher coconut cream content. Chiffon cake layers might deflate slightly after baking due to air changes—hot air expands while baking, and cold air causes contraction. If significant sinking occurs, possible reasons include not whipping the meringue enough, underbaking, or exposure to drastic temperature changes like opening the oven door.
Luckily, making chiffon cake in advance is easy. Prepare the cake layers and frosting 1-2 days ahead and store them wrapped in the fridge. You can assemble the cake the day before serving or on the same day, providing a flexible and time-efficient way to enjoy this delicious dessert.
Do you want more ease with the ingredients? For better separation, chill the cans undisturbed overnight. When baking, use non-stick-free pans, avoid greasing or lining the sides, and ensure the cake layers are not underbaked—look for lightly browned edges and slight resistance when pressed on top. It’s better to slightly overbake than risk underbaking. Finally, cool the cake layers upside down on a wire rack to prevent deflation and allow proper airflow for optimal results. These are just a few tips to help get better results.
Other Buko Dishes
Are you interested in other Filipino dishes with coconut? Then you should try out buko pie. Buko pie is a delicious coconut pie featuring a delightful mix of young coconut and custard. Depending on the region, some variations use macapuno, a thicker coconut type. Buko pies can also come in flavors like pandan and vanilla, setting them apart from other pies. Unlike other pies, buko pies skip cream and emphasize a flaky pastry top. The essential ingredients of young coconut and custard, often with condensed milk, give the pie its unique and delicious taste.
Another option is bukayo. Bukayo is a sweet made from young coconut meat and sugar. The preparation involves simmering coconut strings in a caramelized syrup made from coconut water and ‘panutsa de bao’/’sinakob,’ a type of raw sugar. The resulting mixture is shaped into round patties or balls and left to dry, creating a delightful chewiness.
Other Filipino Cakes
Should you find buko pandan cake not to your taste, there are plenty of other options to try. One classic Filipino cake you can try is Sans Rival cake. Sans Rival cake is a tasty dessert cake with layers of buttercream, meringue, and chopped cashews. Its French name means “unrivaled.” Bakers can customize it by adding pistachios, leaving it plain, or decorating it with different designs.
For something sweeter, you can try yema cake. Yema cake is a light and airy chiffon cake topped with a rich and creamy yema sauce and grated cheese. If you are unfamiliar with yema, it is a sweet treat created by blending egg yolks, milk, and sugar and then heating the mixture until it thickens.
Generally, there are plenty of cakes featuring Filipino flavors and buko pandan cake is just one of the more fun ones to try. If you want to explore even more desserts featuring buko/coconut, some options include buko salad and coconut macaroon.
