Jun 1, 2011
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Buko Pandan Cake

By: Aileen Anastacio

Buko Pandan Cake

Pandan is used widely in Southeast Asian cooking, and this confection would be a great ending to any Pinoy meal.  (Click for more buko pandan recipes)

Makes 2 6-inch cakes
      or 1 9-inch cake 
Prep Time
15 minutes 
Baking Time 20 to 25 minutes
      for a 9-inch cake


1 cup cake flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup corn oil
4 eggs, separated
1/3 cup water
1 teaspoon pandan extract
1/4 teaspoon green food coloring
1/4 cup milk
1/4 teaspoon cream of tartar (for egg whites)

For the filling and icing
1 1/2 cups whipping cream
1/4 cup confectioners’ sugar
1 tablespoon buko flavor extract (optional)
1 teaspoon pandan extract
1/8 teaspoon green food coloring
1/4 cup macapuno strips


1  Preheat oven to 350ºF. Line 2 (6-inch) round baking pans or 1 (9-inch) round pan; set aside.

In a medium bowl, sift together cake flour, 1/4 cup sugar, baking powder, and salt.

3  In a separate bowl, whisk together corn oil, egg yolks, water, pandan extract, green food coloring, and milk. Add this to the cake flour mixture, mixing until combined and smooth.

In an electric mixer, whip egg whites and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add remaining 1/2 cup sugar, whipping until glossy and stiff.

Gradually fold in the whipped egg whites to the batter; blend well.

Divide batter evenly into prepared pans and bake for 20 to 25 minutes (25 to 30 minutes if baking a 9-inch cake) or until top springs back when touched. Do not prick cakes.

Remove from the oven and allow to cool completely.

Make the icing: In an electric mixer, whip cream on medium-high speed. Gradually add sugar. Add the extracts and food coloring. Whip until stiff peaks form.

9  Assemble the cake: Trim off tops of the cake to smoothen cake layer. (Reserve cake tops to make cake crumbs.) Place cake tops in a food processor and process until crumbs form. Set aside.

10  Slice cake in half horizontally to make 2 cake layers. Place one cake layer on a plate or cake stand. Place about 1 cup whipped cream filling over the cake then spread evenly using an offset spatula. Add a layer of macapuno strips then top with the other cake layer.

11  Ice the cake all over with the whipped cream filling.    

12  Dust top and sides of cake with cake crumbs. Decorate with icing piped in the shape of rosettes or shells.


Photography by Patrick Martires | Styling by Paulynn Chang Afable | Props from Saizen


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  • Tyra Valdez 7 months ago Report Abuse
    This is awesome because it brings out the Philippine's flavors. And it looks so pretttyy especially it's color (pastel green I think). I just want to ask if this recipe is satisfactory on cupcakes?
  • Yam Dy 11 months ago Report Abuse
    thanks. What brand of whip cream is suitable for this recipe?
  • Yam Dy 11 months ago View all replies1 Report Abuse
    what whipping cream i should use on this recipe??
  • Jonah Logmao Jan 05 2013 @ 04:12am View all replies1 Report Abuse
    Hi did anyone tried this recipe yet? I would like to make this soon.
    Can I substitute the milk with coconut milk???

  • Lymneae Jun 18 2011 @ 07:28pm Report Abuse
    Love this Cake
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