Vegan Pandan Cake with Coconut Gula Melaka Filling

"a pandan-infused cake layered with a coconut gula melaka filling, and slathered in a pandan cashew cream frosting⁠"
-- @eatwkriss
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  • Recipe Card
Prep time 40mins
Cook time 20mins
Serves or Makes: 10

Recipe Card

Pandan Juice


  • 2 ounces pandan leaves, cut into small pieces
  • 3 cups water

Pandan Cake


  • 3/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full or low fat coconut milk
  • 1/4 cup pandan juice
  • 1/4 cup coconut oil
  • 1 tablespoon vinegar

Coconut Gula Melaka Filling


  • 1/3 cup gula melaka
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1 pandan leaf, knotted
  • 1/3 cup shredded coconut

Pandan Cashew Cream Frosting


  • 2/3 cup raw cashews, soaked overnight
  • 2/3 cup coconut cream
  • 2 tablespoons sugar
  • 2 tablespoons pandan extract

Day ahead


  • Step 1

    The day before, prepare the pandan juice and extract. Blend pandan leaves and water. Strain the liquid and squeeze the pulp with your hand to get all the juice out. Reserve 1 cup for the cake batter and reserve the remaining juice in the refrigerator to allow the extract to settle at the bottom. Reserve extract for the frosting.

  • Step 1

    Preheat oven to 375°F and grease and line three 6-inch cake tins with parchment paper.

  • Step 2

    Whisk all the dry ingredients together. Pour wet ingredients into the dry ingredients and fold to combine with a spatula.

  • Step 3

    Divide the batter into the cake tins, around 3/4 cup per tin. Bake for 15-17 minutes or until a toothpick inserted into the cake comes out clean. Remove them from the tin and transfer to a wire rack to cool.  

  • Step 4

    In a small pan on medium heat, combine the gula melaka and water. Whisk continuously until the gula melaka dissolves. Fold in the knot of pandan and shredded coconut. Cook until most of the liquid has evaporated, remove from the heat and set aside to cool completely 

  • Step 5

    Whisk frosting ingredients together until smooth and freeze for 30 minutes or until stiff.

  • Step 6

    Assemble the cake. Spread a thin layer of frosting over one layer of cake, then distribute half of the filling over it. Place another layer of cake on top of the filling and repeat. Refrigerate for 15 minutes, until set.  

  • Step 7

    Frost the outside of the cake, and refrigerate for another 15 minutes to set. Decorate the cake with more shredded coconut and refrigerate for at least 30 minutes before serving.  

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