Pandan-monium Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or two 8-inch pans) with parchment; lightly dust with flour and shake out excess. Let butter come to room temperature if not already softened.

Dry ingredients

In a medium bowl whisk together cake flour, baking powder, baking soda and salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat softened butter and 1 cup granulated sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs

Add eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add vanilla extract and pandan extract; beat briefly to combine. If using natural green coloring, add now to reach desired hue.

Alternate dry and wet

With the mixer on low, add one-third of the dry ingredients, then half of the coconut milk, mixing until just combined. Repeat with another third of dry, remaining coconut milk, then finish with the last third of dry ingredients. Scrape the bowl; add the 2 tablespoons neutral oil and mix just until batter is smooth and homogenous. Do not overmix.

Bake

Pour batter into prepared pan(s), smoothing the top. Bake in preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, about 28–36 minutes for an 8–9 inch pan (20–26 minutes for 2 x 8-inch pans). Rotate pan halfway through for even browning. Let cake cool in pan 10 minutes, then invert onto a wire rack to cool completely.

While cake bakes or cools, make the syrup. In a small saucepan combine 1/4 cup sugar and 1/4 cup water. Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and stir in 2 tablespoons coconut milk and 1/2 teaspoon pandan extract. Cool slightly. If using on cake, brush warm or room-temperature syrup over the cooled cake layers to keep them moist (about 2–3 tablespoons per layer).

Chill equipment

For best results, chill mixing bowl and beaters 10–15 minutes before whipping cream.

Whip cream

Combine cold heavy cream, chilled coconut cream, powdered sugar and vanilla extract in the chilled bowl. Whip on medium-high speed until soft peaks form, then continue briefly to medium peaks — be careful not to overwhip. The coconut cream stabilizes the whipped cream and adds coconut flavor.

Frost the cake

If you used the syrup, place the cooled cake layer(s) on your serving plate. Spread a layer of whipped cream between layers (about 3/4 cup for a two-layer cake). Frost the top and sides with remaining whipped cream, smoothing with an offset spatula or making decorative swirls.

Garnish

Sprinkle toasted shredded coconut over the top and around the base. To toast coconut: spread shredded coconut on a baking sheet and toast in a 325°F (160°C) oven for 5–7 minutes, stirring once, until golden; cool before using.

Chill before serving

Refrigerate the frosted cake at least 30 minutes to set the frosting and allow flavors to meld. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 3 days.