Coconut (Buko) Pandan Chiffon Cake

I know it's nearly Christmas...

...because I just made my very first Christmas-themed cake and cupcakes for the year!

This gumpaste Nativity centerpiece was inspired by a cake in Karen Davies'  A Cake for Christmas Part 2.   Isn't it lovely?  I just wanted the figures and not the fondant-covered cake.

My sister in-law wanted a big cake and some matching cupcakes, preferably in red and/or green colours. I suggested pandan chiffon for the cake and she decided on red velvet for the cupcakes.

The coconut pandan chiffon cake recipe I use is basically the same old chiffon recipe you see here over and over, only a different flavour.  Here it is, as you might want to try it out for your own Christmas cakes!   Frost it your way - either in buttercream (as in the cake above) or in whipped cream.  Then fill the cake with young coconut strips or with macapuno for added coconut goodness!

PANDAN CHIFFON CAKE  (recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)

{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar

{B}
1/2 cup corn/canola oil
7 egg yolks, from large eggs, at room temperature
2/3 cup water, coconut juice or coconut milk (your choice)
1 teaspoon pandan paste **

{C}
7 eggwhites
1/2 teaspoon cream of tartar

{D}
3/4 cup white sugar

**You can replace this with 1 teaspoon clear pandan extract plus 1/2 teaspoon green gel paste

Procedure:
1.  Preheat oven to 175 degrees Celsius.  Line bottom of baking pan/s with parchment paper.  Do not grease.
2.  In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in the sugar in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into baking pan.  If using two 9" pans, divide the batter equally.
4.  Bake for about 55 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5. To release cake from, carefully run a think knife around sides of pan, then invert.  For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

Happy Christmas baking!


PS.  Here's a buko pandan cake I frosted with my usual whipped cream frosting and decorated very similarly to the ube macapuno cake.  Tastes just like the buko pandan salad Filipinos love!