Pandan Coconut Chiffon Cake: A Fragrant and Fluffy Delight

Preheat your oven to 325°F (163°C).
Prepare a 9-inch chiffon cake pan by lightly greasing it and lining the bottom with parchment paper (do not grease the sides, as the cake needs to “climb” the sides to rise).
Make the Cake Batter:

In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk the egg yolks, coconut milk, vegetable oil, pandan juice, and vanilla extract until smooth and well combined.
Gradually add half of the granulated sugar to the egg yolk mixture, whisking until the sugar dissolves and the mixture becomes creamy.
Add the sifted dry ingredients to the egg yolk mixture and gently fold until smooth and well incorporated. Set aside.
Beat the Egg Whites:

In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form.
Gradually add the remaining granulated sugar and continue beating until stiff peaks form and the meringue is glossy and smooth.
Fold the Meringue into the Batter:

Carefully fold the egg whites into the pandan-coconut batter in three additions. Be gentle to retain as much air as possible for a light, fluffy texture.
Bake the Cake:

Pour the batter into the prepared chiffon cake pan.
Smooth the top with a spatula, then gently tap the pan on the counter to remove any large air bubbles.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:

Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack (or use the pan’s legs to keep it elevated). Let the cake cool completely in the pan before removing it.
Optional Coconut Glaze:

In a small bowl, whisk together powdered sugar, coconut milk, and coconut extract (if using) until smooth.
Once the cake has cooled, drizzle the glaze over the top for an extra touch of coconut flavor.
Serve and Enjoy:

Once cooled and glazed (if desired), slice and serve the Pandan Coconut Chiffon Cake with a cup of tea or coffee.
Serving and Storage Tips