Butter cakes are so delicious.
The cake is super fragrant – it smells crazily good – and very tender.
It was so good, I made a few other versions – Marble Butter Cake, Orange Butter Cake and Cocoa Butter Cake, just to name a few.
Today, by request from readers (yes, you!), I am sharing a pandan and coconut version.
It’s like a Pandan Chiffon Cake, but a buttery version that is a tad denser than chiffon cakes.
Yes, basically it is a heavenly butter cake that is flavored with pandan and coconut.
Make it DOUBLE YUM!
I made this cake using my 8-inch round Pushpan.
I love my Pushpans. They are so easy to use – there is no need to grease the pan, no need to line the pan (hate doing that!) and the cakes come out perfectly. Simply place the pan over something solid (like canned food) and PUSH!
Since Pushpans are waterproof and don’t leak, you can also use them to make cheesecakes or any cakes that require water baths. No need to cover the pan with loads of aluminium foil anymore!
Let me show you how to make this very delicious cake!
In a mixing bowl, cream the butter and sugar until the mixture turns light and fluffy. This will take about 4-5 minutes, so be patient!
Add the egg yolks, one at a time, and mix until combined.
Add the dry ingredients (flour and baking powder) and the coconut milk and pandan extract in the sequence wet-dry-wet.
Set this aside.
In a clean mixing bowl, whisk the egg whites until soft peaks form.
Gradually add sugar and whisk until firm peaks form.
Transfer 1/3 of the meringue into the egg yolk mixture. Beat it in.
Gently fold the remaining meringue into the cake in 2 batches until no white streaks remain.
Pour this into a 8 or 9-inch round Pushpan.
Smooth the top and bake this at 170°C for 40-45 minutes, or until an inserted skewer emerges cleanly.
If the top is getting too brown, place a piece of aluminium foil on top and continue baking.
Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes before transferring it onto a wire rack to cool completely.
Cut and serve!
You will fall in love with this cake, I promise!
Pushpans are available online from Kitchenary Singapore.
Readers of The Domestic Goddess Wannabe get 15% discount for all online purchases from the Kitchernary Online Shop. Use discount code: DGW118 when checking out! (Code is only valid for online purchases.)
You can also purchase them from
Harvey Norman Millenia Walk & Suntec City
All Robinsons Departmental stores
All Metro Departmental stores
OG People’s Park Departmental stores
My Book, The Domestic Goddess Wannabe Bakes
- 250g butter, salted
- 140g caster sugar
- 4 egg yolks
- 200g Prima Top flour
- 1 1/2 teaspoon baking powder
- 65ml coconut milk
- 1/2 teaspoon Pandan paste
- 4 egg whites
- 50g caster sugar
- In a mixing bowl, cream the butter and sugar until the mixture turns light and fluffy.
- Add the egg yolks, onAdd the dry ingredients (flour and baking powder) and the coconut milk and pandan extract in the sequence wet-dry-wet. e at a time, and mix until combined. Set this aside.
- In a clean mixing bowl, whisk the egg whites until soft peaks form.
- Gradually add sugar and whisk until firm peaks form.
- Transfer 1/3 of the meringue into the egg yolk mixture. Beat it in.
- Gently fold the remaining meringue into the cake in 2 batches until no white streaks remain.
- Pour this into a 8 or 9-inch round Pushpan.
- Smooth the top and bake this at 170°C for 40-45 minutes, or until an inserted skewer emerges cleanly.
- Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes before transferring it onto a wire rack to cool completely.
- If the top is getting too brown, place a piece of aluminium foil on top and continue baking.
- I use 65g eggs for all my bakes until otherwise stated.
How much do I need to replace 1/2 tsp pandan paste with pandan concentrated juice? Love your bakes always.
Hi Diana, what’s pandan paste? Can I use pandan juice instead? I can’t wait to try this recipe.
HI you can google pandan paste to see what it looks like. This recipe doesn’t take pandan juice unfortunately.
Morn Diana!! I’m gonna try making this soon!! It looks so yummy!
Btw, do you have a recipe for yogurt cake?
Hi Jane I hope you like the cake. Yes I do have yogurt cake recipe(s) in the blog. Just do a search on the search bar in the right column of the blog!
Can you please advise what brand of coconut milk you get and where to find them?
Wanted to try this out.
Happy New Year, Diana! Love this pandan version of the butter cake. I did not make any new year resolution to lose weight, so I shall bake this cake soon. LOL!
LOL, CNY comes once a year! By all means indulge, Phong Hong!
You can read my mind
I love baking cakes & cookies. However, sometimes turn out failure. I want to try your Pandan Coconut Butter Cake recipe but I want to know what is “Top flour”? In Malaysia, we have cake flour, superfine flour, all purpose flour, wheat flour etc. So many names. Your advise is very much appreciated.
Thanks & regards.
Hi Elsiy top flour is a better flour than plain flour but if you can’t find it, you can use plain flour to substitute.
I love your pandan coconut butter cake. I am would like to clarify on the step with adding flour n coconut milk, you indicated wet dry wet but the pictorial seems to dry wet dry am I correct to say?
For your advice please.
What type of flour is Prima Top Flour?
Top Flour is an extra-fine quality flour to give exceptionally smooth and fine texture for your baking needs. It is especially ideal for baking very fine cakes; such as chiffon cakes, swiss rolls, crepes, cake doughnuts and butter cookies.Mar 12, 2008
The Kwoks Viewfinder: The different type of flour
Thank you for your reply.. I’ve never seen that kind of flour here.. I am from Canada. So I could use cake flour I guess? Have you tried it with cake flour? Is the result more or less the same? Did you notice any difference?
Thanks again for the response.
Hi Diana, can I use self raising flour instead of top flour? Pls advise on the quantity as well. Thanks
Madam,can I blender fresh pandan leaves with coconut to make 65ml of juice.thanks
Can I use fresh pandan juice.thanks
Madam,can I decorate the cake with dessicated coconut with a slight base of jam so that the coconut sticks.also with red cherries.thanks
Wet dry wet of dry wet dry? I usually add 3 parts of dry and 2 parts of wet.
Start with dry and end with dry.
This was a wonderful recipe! My fam loved it! Its a keeper for sure!
Hi Diana…wonderful recipe. I baked the cake following the exact ingredients and method. Turned out soft and delicious. I’m loving the pandan flavour.
Awesome! I am so glad you enjoyed the recipe!
I just chance upon your blog last week and have baked a cake a day from all your wonderful recipes. Love the crispy cookies and pandan chiffon best. My teaching colleagues love the cakes as I have been feeding them cakes daily since last week😆
As I am typing this, I have a pandan coconut cakes in the oven. Hope they like the cake too.
Thank you for your wonderful recipe!
Like your cake receipt a lot
hi I am keen to bake this in a Nordic Ware 10 cup bundt pan to get the nice pattern. Would that work?
Sure, you will need to google the quantity of batter needed to fit your pan and make the necessary adjustments!
Can I use self raising flour instead? Then we don’t have to add the baking powder right? What will be the right quantity for this self raising flour? Many thanks
Hi yes you can – as long as you know how much baking powder you may need to add/remove as there is already baking powder in the SRF.
I love all your recipes and have tried some without failed. I will try this pandan cake. Thank you, Diana.
Thank you so much!! I hope your cake was a success this time too!
What is an alternative to Prima Top flour? We don’t have it here in oz. Thanks
Hi Kimmie you can use all purpose flour too!
Can I leave it the coconut and make just pandan? If yes, do I need to add more of another ingredient?
You can replace with milk.