Description
Soft, vibrant green pandan sponge cake rolled with fluffy coconut cream and topped with shredded coconut. A tropical, Southeast Asian dessert favorite.
Ingredients
Units
Scale
For the Cake:
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup coconut milk
- 1/2 tsp pandan extract
- 1/2 cup cake flour
- Pinch of salt
For the Filling:
- 1 cup heavy cream
- 2 tbsp sugar
- 1/4 cup shredded coconut
Instructions
- Whip eggs and sugar until thick. Fold in milk, pandan, flour, and salt.
- Bake in jelly roll pan at 350°F (175°C) for 10–12 minutes. Cool and roll.
- Whip cream, fold in coconut, spread over cake, roll tightly.
- Chill and top with more coconut.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg