This chiffon cake is really aromatic and fragrant because of the pandan leaf and coconut. This cake is also fluffy soft and so delicious. Start by blending the pandan leaves to get the extract and to ease the blending, you will add two tablespoons of water and coconut milk and when everything is blended, put it on a sieve to get the pandan extract. In a bowl mix baking powder into the flour and set aside, in another big bowl, add in the egg yolk then beat it until slightly pale.

Add in sugar and beat the mixture until the sugar dissolves then add in oil and coconut milk. Beat the mixture to incorporate everything then add in the pandan extract and once the batter is mixed well start adding the flour in by batches. Once the batter is well-formed and there are no lumps set it aside.

To prepare the meringue, add egg whites in the bowl and to prevent overbeating add some vinegar. This is really important because you want the cake to be really fluffy so when preparing the meringue it has to be really fluffy and stiff and hence you do not want to overbeat the egg white. Beat the egg whites on high speed until you can see for the texture that it does not hold the stiffness. Add sugar bit by bit to add the body into the meringue and it will slowly build up.

Continue beating at medium to low speed until you get a stiff peak and that is when you stop besting it. Add the meringue into the pandan batter and fold it in, carefully fold it in because you dint want the air bubbles in the batter to bust. Carefully pour the batter into the chiffon cake mould then run a spatula into the batter to get rid of excess air bubbles and also lightly smoothen the top. Your oven should be preheated to 150 degrees Celcius and bake the cake in the medium rack for about one hour.

Check if the cake is well baked using a skewer or a knife by inserting it into the cake and if it comes out clean your cake is ready. Once your cake is cooled, run a knife into the edge of the pan and remove it from the pan. Slice the cake and enjoy.


  • 100 ml of coconut milk
  • 2 tbsp water
  • 15 pandan leaves
  • 5 egg yolk(s)
  • 80 g sugar
  • 70 ml of coconut oil
  • 1 tsp baking powder
  • 100 g cake flour
  • 5 egg white(s)
  • 1⁄2 tsp vinegar
  • 1⁄2 tsp salt


  1. Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the extract. Set aside.
  2. Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy.
  3. Add oil, the rest of the coconut milk and pandan leaves extract. Mix well. Add sifted baking powder and cake flour into the mixture.
  4. To prepare meringue, add sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.
  5. Continue beating the egg whites at medium speed. Add salt too. Beat the egg whites mixture until stiff. Do not overbeat.
  6. Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.
  7. Slowly pour the batter into a mould (ca. 18-22cm) while tilting the mixing bowl to get rid of air bubbles. Use a rubber spatula or chopstick to quickly run through the batter to pop air bubbles.
  8. Bake at 150 degrees Celsius for about 1 hour or until golden brown. Once brought out of the oven, place it upside down until it cools to room temperature.