The first time I made pandan anything, I swear my entire kitchen smelled like someone had opened a window straight into a tropical forest — green, floral, a little mysterious, like nature wearing perfume. And I remember thinking, Why does this smell like childhood even though I didn’t grow up anywhere near pandan leaves? Maybe because the scent is soft but confident, the way grandmas smell right after they finish steaming something sweet. Anyway, the moment the blender whirred with pandan leaves and coconut milk, and that soft, moss-green liquid came to life, I knew I was in trouble — the good kind. The kind of trouble where you keep dipping your finger into things you’re “just checking.”
This cake is a whole situation — pandan sponge, coconut dacquoise, kaya custard that wobbles if you poke it too early (don’t poke it), and then a salted caramel drizzle that’s basically chaos in syrup form. The kind that strings into long ribbons and sticks to your wristwatch for no reason. But the payoff? A cake that tastes like the tropics and a bakery had a very romantic, very dramatic child.
Quick Look (before you emotionally commit):
Prep: 50 minutes
Bake: 30 minutes
Chill: 4–6 hours
Total: 6–7 hours (worth it, I promise)
Feeds: 10–12
Level: Tropical drama, medium chaos
Why You’ll Love This
- Pandan + coconut + kaya = the holy trinity of tropical dessert magic.
- The dacquoise adds a soft crunch, like the cake is whispering “surprise” but politely.
- The salted caramel ties everything together with sweet-salty mischief.
- The scent alone feels like a warm hug from someone who smells really good.
Grab These
For the pandan sponge:
- 1 cup pandan juice (blend 8–10 pandan leaves with 1 cup coconut milk, strain)
- 1 ¼ cups cake flour
- 1 cup sugar
- 4 eggs, separated
- ⅓ cup neutral oil
- 1 tsp baking powder
- ½ tsp fine salt
For the coconut dacquoise:
- ¾ cup egg whites
- 1 cup sugar
- 1 ½ cups shredded coconut (unsweetened, unless chaos calls to you)
- 1 cup almond flour
- Pinch of salt
For the kaya custard:
- 4 egg yolks
- 1 cup coconut milk
- ¾ cup sugar
- 1 tbsp cornstarch
- 1 tsp pandan extract
- Pinch of salt
For the salted caramel drizzle:
- 1 cup sugar
- ¼ cup water
- ½ cup coconut cream
- 2 tbsp butter
- ½–1 tsp salt, to taste
Let’s Make It
Start with the pandan sponge because it needs to cool without you touching it (you will want to). Blend pandan leaves and coconut milk until everything looks like a green smoothie that would scare someone who doesn’t like vegetables. Strain. Keep the vivid green liquid — that’s your flavor bomb.
Whisk flour, baking powder, and salt in one bowl. In another, whisk egg yolks, oil, half the sugar, and pandan juice. The color will be soft green at first, then intensify as it sits — pandan is dramatic like that. Fold dry into wet gently. Now whip the egg whites with the rest of the sugar until soft, glossy peaks form — like little snowy mountains that wobble when you tap the bowl. Fold them into the batter like you’re coaxing secrets out of it. Pour into a lined pan and bake until the top springs back when you poke it (gently — we’re not playing whack-a-mole).
Now the coconut dacquoise — the layer that makes people go, “Wait, what’s that crunch?” Whip the egg whites and sugar into stiff peaks. Mix coconut, almond flour, and salt, then fold everything together. Spread into a thin layer on parchment and bake until lightly golden and fragrant. It will puff, then sink, then look a little uneven. Perfect. Dacquoise isn’t supposed to behave neatly.
Next: kaya custard. This is where I usually sigh dramatically because custard demands attention. In a saucepan, whisk yolks, sugar, coconut milk, cornstarch, pandan extract, and salt. Heat on low. Stir like you’re getting paid for it. The moment you stop, the custard thickens angrily at the bottom. When it finally becomes glossy and lush — thick enough to coat a spoon — pull it off the heat and let it cool. It’ll thicken more as it chills, like a shy pudding finding its confidence.
Layer time. This is the part where I always mutter something like, “Why do I do this to myself?” but then I press on because the end is worth it. Set the pandan sponge at the bottom. Add the dacquoise on top — yes, it’ll crack a little, yes, that’s fine. Spread the kaya custard over everything in a generous, swooping layer. Chill until set, preferably overnight if you have patience, or 4–6 hours if you’ve made questionable life choices and need cake sooner.
Now, the salted caramel drizzle — my personal villain arc every time. Sugar + water in a saucepan. Don’t stir. Don’t poke. Don’t swirl. Just watch like it’s a suspicious neighbor. When it turns amber, add coconut cream carefully — it’ll sputter like it’s offended. Stir in butter and salt. Taste. Decide if your soul requires more salt. Let it cool until thick but pourable.
Drizzle over your chilled cake in slow, luscious ribbons. Some of it will drip down the sides. Let it. We’re not here for perfection. We’re here for vibes.
Nutritional Facts (per slice, roughly)
| Item | Amount | Notes |
|---|---|---|
| Calories | ~460 | Kaya custard doesn’t apologize |
| Carbs | ~52g | Coconut sugar dreams |
| Fat | ~25g | Tropical richness |
| Protein | ~6g | Eggs trying their best |
Variations & Add-Ins
- Add toasted coconut flakes between the layers for extra crunch-crackle.
- Swirl some caramel inside the kaya layer for secret sweetness.
- Add lime zest to the pandan batter if you’re feeling whimsical.
Serving Ideas
Serve cold — the custard holds best that way. I love eating mine with hot tea, especially something floral like jasmine. The warm-cool contrast hits differently. Someone once described this cake as “a tropical perfume you can eat,” and honestly that might be the highest compliment I’ve ever received.
Storage & Reheating
Fridge: 3–4 days, covered tightly. The custard absorbs fridge smells like it’s collecting secrets.
Freezer: Kaya doesn’t freeze beautifully — it can get grainy — so I don’t recommend it.
Reheating: Don’t. Custard + heat = soup.
My Two Cents
Let the cake chill fully. Kaya needs time to set its boundaries. If you slice too early, the custard will ooze like it’s fleeing the scene.
You Asked, I’m Answering
Can I use bottled pandan extract instead of fresh leaves?
Yes. It won’t taste as lush, but it’ll still sing.
Can I skip the dacquoise?
You can, but why? It’s the surprise texture that makes everything pop.
Is the caramel necessary?
Necessary? No. Emotionally essential? Absolutely.