Name: Heavenly Pandan Layer Cake with Coconut Jelly Delight
Prep time: 20 min
Cook time: 30 min
Total time: 230 min
Ingredients: 10 leaves young pandan leaves (to make pandan juice); 1 cup water (for blending pandan); 6 egg yolks (for moisture and richness); 1/2 cup corn oil (or butter for moisture); 1 cup all-purpose flour (or cake flour for structure); 1/4 cup corn starch (for tenderness); 1 pinch salt (to enhance flavor); 6 egg whites (for meringue); 1/2 cup caster sugar (to sweeten and stabilize meringue); 1 tablespoon lemon juice (or white vinegar to stabilize egg whites); 1/2 cup Indonesia Hoen Kwe flour (adds texture to jelly); 1 cup coconut milk (must be thick for creaminess); 1/4 cup pandan juice (for flavor); 1 tablespoon konnyaku jelly powder (for gelatinous texture); 1/4 cup sugar (to sweeten jelly)

Jump to Recipe Print Recipe

As I savored a slice of the vibrant Pandan Layer Cake at a local festival, I couldn’t help but be captivated by its enchanting green hue and ethereal taste. Each layer tells a story of delicate balance—soft sponge mingling with creamy coconut jelly, a delightful contrast to suit any celebration. This Asian dessert, perfect for occasions like Mother’s Day, combines tradition with an exciting flair that will impress your guests. Plus, you can easily customize it with ingredients that bring your twist to the classic recipe. Whether you choose the simple assembly or go all out with the elaborate version, your kitchen will become a fragrant haven filled with irresistible aromas. Ready to indulge in a baking adventure that’s both fun and rewarding? Let’s dive in!

Why is Pandan Layer Cake a Must-Try?

Vibrant Colors: The Pandan Layer Cake’s bright green hue is sure to catch the eye at any celebration, making it a stunning centerpiece.

Unique Flavor: Infused with fragrant pandan, this cake offers a taste that’s both exotic and comforting, reminiscent of tropical delights.

Customizable: You can easily adapt the ingredients to suit your preferences or dietary needs, whether swapping coconut milk or experimenting with flavors like butterfly pea flowers.

Easy Assembly Options: Choose between a quick, simple method or an elaborate version that impresses guests—either way, it’s satisfying to make.

Perfect for Celebrations: This cake shines at events like Mother’s Day, bringing joy and festivity to the table, much like our Fried Strawberry Cheesecake or Butterfinger Cheesecake Sweet.

Timeless Tradition: Loved in Southeast Asia, this cake adds cultural flair to your dessert repertoire, providing a delightful nod to culinary heritage.

Pandan Layer Cake Ingredients

For the Cake Base
Pandan Juice – Provides a vibrant green color and fresh flavor; use young pandan leaves to achieve this.
Egg Yolks – Contributes moisture and richness, essential for a tender crumb.
All Purpose Flour/Cake Flour – Offers the necessary structure for the cake; choose cake flour for a lighter texture.
Corn Starch – Enhances tenderness and helps achieve a soft cake.
Corn Oil/Butter – Keeps the cake moist; can be swapped with any neutral oil to suit dietary preferences.
Salt – Enhances flavor and balances sweetness.
Egg Whites – Whipped to create airy meringue, giving the cake a light texture.
Caster Sugar – Sweetens the cake and stabilizes meringue for a perfect rise.
Lemon Juice/White Vinegar – Helps stabilize egg whites for better meringue consistency.
For the Jelly Layers
Indonesia Hoen Kwe Flour – Adds texture to the jelly layers; can substitute with corn flour but add extra jelly powder.
Coconut Milk – Must be thick for rich creaminess; provides a luscious taste in the jelly.
Konnyaku Jelly Powder – The main ingredient for making the jelly layer vibrant and chewy.
Sugar – Sweetens the jelly; adjust to taste based on your preference for sweetness.

With these key ingredients at your fingertips, crafting a stunning Pandan Layer Cake becomes an exciting journey of flavors and textures that will surely delight your family and friends!

Step‑by‑Step Instructions for Pandan Layer Cake

Step 1: Prepare Pandan Juice
Start by rinsing about 10 young pandan leaves and chopping them into smaller pieces. Blend these leaves with 1 cup of water until smooth, then strain the mixture using a fine mesh sieve or cheesecloth to extract the vibrant green pandan juice. Set aside, as this juice will infuse your Pandan Layer Cake with its distinct flavor and color.

Step 2: Make Sponge Cake Batter
In a mixing bowl, whisk together 6 egg yolks and 1/2 cup of the prepared pandan juice until smooth. Gently fold in 1/2 cup melted corn oil (or butter), followed by 1 cup of all-purpose flour and 1/4 cup of corn starch until combined. The batter should be well-mixed and have a slightly thick consistency, ready for the meringue to elevate it.

Step 3: Prepare the Meringue
In a separate bowl, whip 6 egg whites with 1/2 cup caster sugar and a splash of lemon juice or white vinegar until stiff peaks form—this will take about 5-7 minutes with an electric mixer. Be sure to use oil-free utensils to achieve maximum volume. Once ready, gently fold the meringue into the pandan batter, taking care not to deflate the airy mixture.

Step 4: Bake or Steam the Cake
Preheat your oven to 350°F (175°C) or prepare a steamer set up in advance. Pour the batter into a greased and lined 8-inch round cake pan. If baking, place in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. For steaming, cover with parchment and steam for about 35-40 minutes, ensuring even cooking.

Step 5: Cool and Slice the Cake
Once your cake is baked or steamed, remove it from the oven or steamer and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow the cake to cool completely to room temperature, which will make it easier to slice into even layers for your Pandan Layer Cake.

Step 6: Create the Jelly Layers
In a saucepan, mix 1/2 cup of Indonesia Hoen Kwe flour with 1 cup of coconut milk and 1/4 cup of pandan juice. Heat gently while stirring until the mixture thickens. In another pot, dissolve 1 tablespoon of konnyaku jelly powder with 1/4 cup of sugar and 1 cup of water, bringing it to a boil while stirring. Combine these mixtures, ensuring a uniform jelly consistency.

Step 7: Layer the Cake
Once the sponge cake has cooled and the jelly is slightly set, slice the cake into two or three horizontally even layers. Place one layer on a serving plate and spread a thin layer of jelly over the sponge. Repeat with the remaining layers, alternating between sponge and jelly, ensuring even filling to create a beautiful Pandan Layer Cake.

Step 8: Chill the Assembled Cake
Cover the layered cake with plastic wrap and refrigerate for at least 2-3 hours, allowing the jelly to fully set and firm up around the pandan sponge. This chilling step is crucial for achieving a neat presentation when slicing the cake.

Step 9: Serve
Once set, gently unmold the cake if needed, and slice into pieces to serve. Each delightful slice of your Pandan Layer Cake will showcase the beautiful layers of sponge and jelly, creating a feast for both the eyes and the palate. Enjoy this lovely dessert at family gatherings or special occasions!

Expert Tips for Pandan Layer Cake

Choose Fresh Ingredients: Use young pandan leaves for the best flavor. Freshness enhances the cake’s aroma and avoids bitterness in the pandan juice.
Perfect Meringue: Ensure all utensils are completely oil-free when whipping egg whites. This is crucial for achieving maximum volume and a light texture in your Pandan Layer Cake.
Layering Technique: When assembling the cake, layer sponge and jelly quickly to maintain their structure. This prevents the jelly from becoming overly firm before assembling.
Check for Doneness: Whether baking or steaming, always do a toothpick test in the center of the cake. It should come out clean when done—avoid overcooking to maintain moisture.
Chill for Best Results: After assembly, allow the cake to chill for several hours or overnight. This helps the layers set perfectly, making it easier to slice and serve beautifully.

How to Store and Freeze Pandan Layer Cake

Fridge: Store your Pandan Layer Cake in an airtight container for up to 3 days to keep it fresh and maintain the jelly’s texture.

Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then place them in an airtight freezer bag. They can be frozen for up to 2 months.

Thawing: When ready to enjoy, thaw the cake slices in the refrigerator overnight. This helps preserve the flavor and texture of this delightful dessert.

Reheating: If desired, you can enjoy the slices cold or gently microwaved for about 10-15 seconds to enhance the sweetness of the jelly layers.

What to Serve with Delicate Pandan Layer Cake?

Indulging in a slice of this vibrant cake creates a festive experience that deserves delightful accompaniments to enhance its charm.

Coconut Sorbet: A refreshing contrast, this light dessert echoes the cake’s coconut flavor while cooling your palate between bites.
Jasmine Green Tea: The floral notes and soothing warmth of this tea amplify the pandan aroma, creating a delightful sensory experience.
Tropical Fruit Salad: Fresh mango, pineapple, and kiwi chunks add a juicy, vibrant touch that balances the cake’s sweetness and rich layers.
Chilled Lychee Drink: This sweet, fragrant beverage brings a refreshing element, perfectly complementing the aromatic layers of the cake.
Whipped Cream with Lime Zest: A dollop of this light topping adds a tangy brightness, enhancing the cake’s flavor while providing a creamy texture.
Shaved Ice with Syrup: Serve a small bowl alongside your cake for a playful texture contrast and a cool burst of sweetness with every bite.
Mango Sticky Rice: The creamy, sweet glutinous rice pairs beautifully with the cake, creating a lovely foundation of tropical flavors on your plate.
Coconut Milk Pudding: This soft, creamy dessert echoes the flavors of the cake and provides a lovely, silky finish to your meal.
Ginger Tea: Its warming spice can help balance the dessert’s sweetness while offering a comforting finish to your indulgence.
Festive Fruit Tart: A colorful tart with seasonal fruits adds another layer of flavor and textures to your dessert spread, making your meal even more celebratory.

Make Ahead Options

These Pandan Layer Cake preparations are perfect for busy home cooks looking to save time! You can prepare the pandan sponge cake and jelly layers up to 24 hours in advance—simply bake and cool the cake, then store the layers wrapped tightly in plastic wrap to prevent drying out. For the jelly, allow it to cool, then refrigerate it in a covered container. When you’re ready to assemble, just alternate the sponge and jelly layers, and refrigerate the finished cake for another 2-3 hours until set. Rest assured, your Pandan Layer Cake will taste just as delicious and impressive as if freshly made, perfect for those busy weeknights or gatherings!

Pandan Layer Cake Variations

Feel free to sprinkle your personal touch on the Pandan Layer Cake with these delightful variations that will engage your senses!

Dairy-Free: Substitute coconut milk with almond or oat milk to keep it creamy yet dairy-free.
A nutty flavor enhancement introduces a whole new layer of deliciousness while staying true to the essence of the dish.
Flavor Infusion: Add a few drops of pandan extract for a more robust flavor, or incorporate butterfly pea flower powder for a stunning color contrast.
This tweak will not only amplify the vibrancy but also impress your guests with a unique visual twist.
Sweetness Levels: Adjust sugar content in the jelly to cater to your family’s taste preferences—less for a more subdued sweetness or more for a sugary treat.
Doing so allows your recipe to reflect your family’s preference, ensuring it’s just as sweet as they like!
Textural Twist: Incorporate crushed nuts or seeds within the jelly layers for an unexpected crunch that contrasts beautifully with the soft sponge.
This added texture creates a playful mouthfeel, elevating your cake experience to new heights.
Tropical Delight: Mix in small pieces of fresh mango or pineapple within the layers for a fruity surprise that complements the pandan beautifully.
With every bite, you’ll enjoy the harmony of tropical flavors, reminiscent of a sunny vacation.
Spice it Up: Add a pinch of cardamom or pandan leaves to the jelly mix for a warm, aromatic flavor that enriches the dessert.
This subtle change brings a lovely depth, transforming your cake into a showstopper with each slice.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or rice flour while adjusting liquid content slightly to maintain the cake’s structure.
This alteration ensures that everyone at the table gets to enjoy a slice, regardless of dietary preferences.
Decorative Layers: Use grated coconut or edible flowers as a topping for an elegant finish that turns your cake into a stunning centerpiece.
Such a garnish not only enhances the look but also tempts the eyes before the first bite!

By experimenting with these variations, you’ll create a delectable twist that suits your palate. For more creative dessert ideas, try out our No-Bake Peanut Butter Cheesecake or indulge in the rich flavors of Fluffy Jiggly Japanese Cheesecake!

Pandan Layer Cake Recipe FAQs

What type of pandan leaves should I use for the best flavor?
Absolutely! When choosing pandan leaves, opt for young and tender ones. They provide a sweet flavor and vibrant green color, avoiding any bitterness that older leaves might impart.

How should I store my Pandan Layer Cake?
Store your Pandan Layer Cake in an airtight container in the refrigerator for up to 3 days. This keeps it fresh, ensuring the jelly maintains its delightful texture. If you want to enjoy it later, consider freezing it!

Can I freeze Pandan Layer Cake?
Certainly! To freeze your Pandan Layer Cake, wrap individual slices tightly in plastic wrap, then place them in an airtight freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, thaw the slices in the refrigerator overnight for the best flavor and texture.

What if my cake layers sink or don’t rise properly?
Very important! If your cake layers sink after baking, it might be due to underwhipping the meringue or overmixing the batter after adding the meringue. Ensure you whip the egg whites until stiff peaks form, and gently fold them into the yolk mixture to maintain airiness. Also, check that your baking powder (if used) is fresh for proper rising!

Is there a dairy-free option for the cake or jelly layers?
Yes, you can easily make your Pandan Layer Cake dairy-free! Substitute the coconut milk in the jelly layers with a non-dairy alternative, such as almond milk or oat milk. You can also use vegetable oil instead of melted butter in the sponge cake, making it a delightful option for those with dietary restrictions.

Can I use a different type of flour for jelly layers?
Absolutely! If you can’t find Indonesia Hoen Kwe flour, corn flour is a suitable substitute. Just remember to add extra jelly powder to maintain the proper texture. Enjoy experimenting with different flours to find what works best for you!