Pandan Chiffon Layer Cake with Coconut Pastry Cream Recipe

Skill Level: Intermediate
Servings: 8 to 10
Nutritional Information per Serving (1 of 10): Calories 489, Total Fat 32 g, Saturated Fat 17 g, Carbohydrates 44 g, Dietary Fiber 0 g, Sugar 30 g, Protein 9 g, Cholesterol 206 mg, Sodium 170 mg
Total Time: 3 hr 5 min (including chilling)
Active Prep Time: 1 hr 5 min

This stunning chiffon cake captures the essence of Southeast Asian baking, drawing inspiration from traditional Vietnamese pandan cakes and the delicate layered creations found in boutique bakeries. What makes this cake special is its sophisticated structure: whisked egg yolks and whites are handled separately to create an impossibly light, airy crumb that melts on your tongue. The secret ingredientfloral pandan pasteinfuses the cake with an authentic Southeast Asian flavor and striking vibrant green color, while neutral oil ensures the cake stays tender and moist without heaviness. Crowned with a lush coconut pastry cream filling and finished with billowing coconut whipped cream frosting, every bite delivers tropical elegance. A thoughtful detail: the recipe uses exactly 9 whole eggs across all components, meaning zero waste and maximum efficiency in your kitchen.

Ingredients

Cake:

Nonstick cooking spray
1/3 cup unsweetened full-fat coconut milk
1/4 cup neutral oil (vegetable or canola)
2 teaspoons pandan paste (Butterfly brand recommended)
1/2 teaspoon pure vanilla extract
1 cup cake flour
1/2 teaspoon kosher salt
5 large egg yolks, room temperature
1 large egg, room temperature
1 cup sugar
8 large egg whites, room temperature
1/2 teaspoon cream of tartar

Coconut Pastry Cream:

1 cup unsweetened full-fat coconut milk
3 tablespoons heavy cream
4 tablespoons sugar
3 large egg yolks
2 tablespoons cornstarch
1/2 tablespoon unsalted butter
3/4 teaspoon coconut extract
1/2 teaspoon pure vanilla extract

Coconut Whipped Cream:

1 1/4 cups cold heavy cream
2 tablespoons cold unsweetened full-fat coconut milk
1/4 cup confectioners' sugar
1 tablespoon dry milk powder
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract

Special Equipment:

Two 8-inch cake pans, 3 inches deep each

Directions

Set an oven rack in the center and preheat to 325F. Line the bottoms of two 8-inch cake pans (3 inches deep) with parchment circles, lightly spray with nonstick spray, and set aside.
In a measuring cup with a spout, whisk together coconut milk, oil, pandan paste, and vanilla until smooth; set aside.
Sift flour and salt together into a medium bowl; set aside.
Using a stand mixer fitted with the whisk attachment, whip egg yolks, whole egg, and half the sugar on medium-high speed until volume triples and the mixture lightens in color (about 4 minutes). On low speed, add the flour in thirds, alternating with the pandan-coconut mixture in two additions, starting and ending with the flour. Mix until just blended, leaving some flour pockets. Remove the bowl and fold gently with a rubber spatula until no yellow streaks remain. Transfer batter to a large bowl.
Clean the mixer bowl and whisk thoroughly to remove any grease; dry completely. Add egg whites and cream of tartar to the bowl and beat on medium speed until foamy and doubled (about 2 minutes). Gradually add remaining sugar while mixing, then increase speed to medium-high and whip until stiff peaks form (~3 minutes).
Fold the meringue into the batter in two additions, folding until fully combined without streaks. Pour the batter evenly into the prepared panseach will fill about three-quarters full. Smooth the tops, then gently tap the pans to remove air bubbles. Bake for approximately 45 minutes until golden and springy to touch.
Remove pans from oven. Invert the pans onto a cooling rack; let cool completely for about 1 hour. Run a knife around edges to loosen cakes, flip out, and remove parchment. Level any slightly concave centers with a serrated knife and set aside.
While cakes cool, prepare the coconut pastry cream: Heat coconut milk, heavy cream, and 2 tablespoons sugar in a medium saucepan over medium heat until simmering. In a bowl, whisk remaining sugar, egg yolks, and cornstarch until smooth and lighter in color. Gradually temper the egg mixture by whisking in small amounts of hot milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens (~3 minutes). Whisk in butter, coconut extract, and vanilla. Strain through a fine sieve into a bowl, cover with plastic wrap touching the surface, and chill for 1 hour.
When cake layers and pastry cream have cooled, make the coconut whipped cream: In a stand mixer bowl with whisk attachment, combine heavy cream, coconut milk, confectioners' sugar, dry milk powder, coconut extract, and vanilla. Whisk on medium speed until sugar dissolves (~1 minute), then whip at medium-high speed until medium peaks form (~3 minutes). Refrigerate until assembly.
To assemble, lightly stir the chilled pastry cream until smooth. Place one cake layer on a serving stand and spread with pastry cream evenly. Top with the second cake layer. Frost the cake's top and sides with the coconut whipped cream. Refrigerate the cake for a minimum of 2 hours before slicing and serving.

Cook's Notes: Pandan paste can be found online or at Asian grocery stores. Butterfly brand pandan paste is preferred here, providing an authentic flavor and vivid green color. Other pandan extracts, such as Filipino-style buko pandan extract, generally lack the strong color or flavor. For accurate flour measurement, spoon it into the measuring cup and level off the excess instead of scooping directly from the package to avoid compacted flour, which leads to drier baked goods.