Pandan Coconut Pound Cake

This pound cake highlights one of the most iconic Southeast Asian flavor combinations: pandan and coconut. I have longed stated that pandan is like the vanilla of Southeast Asia. However, I would say that pandan is very distinct. It’s fragrant, grassy, nutty, with hints of almond.

This pandan coconut pound is a dense western style cake, which can be enjoyed as a snack cake, but feels fancy enough to be a showstopper at a brunch party.

If you’re looking for a lighter, not-too-sweet pandan cake, check out my pandan chiffon cake.

Notes:

Pandan leaves – use fresh or frozen leaves. If pandan leaves are not available to you, increase the amount of pandan paste, but do not use more than ½ teaspoon of pandan paste.
Pandan paste/ pandan extract – every time I use pandan paste, I share the same advice. Less is more. In my opinion, pandan is best when there’s just a hint of it. Too much can be overpowering. The pandan paste itself has a chemical taste (probably from the artificial color) that can be picked out by people with persnickety palates. Also note that pandan paste is not the same as the pandan extract. If using pandan extract, you may add more. I would add maybe 1 teaspoon to 1 ½ teaspoon depending on the brand of the extract. You may have to add a drop or two of green food coloring as some pandan extracts are clear. I always have both on hand. You can find them at your local Asian Market or on Amazon.

Pandan paste on Amazon (affliate link)

White chocolate – I made the white chocolate optional in this recipe as I find that it can take the cake out of that “not too sweet” into the “just a little too sweet” zone. Although, I’ll have to say that I tried it with the white chocolate thinking that it’s too sweet and later having it again and thought it was just right.
Coconut – for the same reason as the white chocolate, I used an unsweetened coconut to limit the amount of added sugar. Sweetened coconut can be used, but the cake may be a little sweeter. However, if I am to be frank, I think the sugar on the sweetened coconut flakes does help it toast a lot nicer than the unsweetened variety.

Pandan Coconut Pound Cake

Time: 2 hours
Serves: 12-16 servings

3 cups (380 g) + 1 tablespoon all-purpose flour, divided
1 ¾ cups (350 g) granulated sugar
1 cup (226 g) + 1 tablespoon unsalted butter, (room temperature), divided
2 teaspoons baking powder
1 teaspoon salt
4 large eggs, room temperature
1 cup (8 oz.) sour cream, room temperature
¾ cup (177 ml) whole milk, (or low fat is okay)
2-3 pandan leaves, fresh or frozen**
¼ teaspoon pandan paste
1 cup (100 g) unsweetened coconut, divided
4 oz. (113 g) white chocolate, chopped and divided (can be optional)

Glaze:
4 oz. cream cheese, room temperature
1 cups (115 g) confectioners’ sugar
2-3 tablespoons of milk (or until you get desired thickness)
1/2 teaspoon of vanilla

1. Clean and cut the pandan leaves. Add the leaves to a saucepan with milk and bring to a boil. Turn off the heat and let the pandan leaves steep in the milk for 5-10 minutes until it cools. Then strain out the leaves into a measuring cup and set the milk aside.
2. In a small bowl, add 3 cups of all-purpose flour, baking powder, and salt. Stir to combine and set that aside as well.
3. Preheat oven to 325℉. Grease and flour a Bundt pan with 1 tablespoon of butter and 1 tablespoon of flour. Making sure to grease all the nooks and crannies.
4. Using a hand mixer or stand mixer, beat the 1 cup of butter and sugar for 3-4 minutes until the mixture is lighter in color. Then add the eggs, sour cream, and pandan paste. Beat until ingredients are combined. Occasionally, scraping the side of the bowl.
5. Next add the dry ingredients and the pandan milk in batches. Alternating them as you add. Beat the batter for another minute until it is smooth.
6. Fold ¾ cup of unsweetened coconut flakes and 3 oz. of chopped white chocolate (if using) into the batter. Transfer the batter into the greased Bundt pan.
7. Bake for 1 hour to 1 hour and 15 minutes or until a tester comes out clean.
8. Let the cake cool in the pan for a few minutes. Run an offset spatula along the edges and turn the cake out onto a wire rack. Let cool completely.
9. While the cake cools. Dry toast the remaining coconut flakes on a pan over low heat until they are golden.
10. Make the glaze by whisking together the cream cheese, confectioner’s sugar, 2 to 3 tablespoons of milk, and the vanilla extract. Add as much milk as needed until you get your desired consistency.
11. Drizzle the glaze over the cooled cake. Top with toasted coconut and the remaining 1 oz of white chocolate (if using).
12. Enjoy!