Pandan Coconut Snacking Cake with Pandan Brown Sugar Glaze

A simple pandan coconut snacking cake made with fresh pandan juice, coconut milk, and shredded coconut, finished with a pandan brown sugar glaze that soaks into the cake and keeps it extra moist.

I’ve always loved snacking cakes, probably because they remind me of the kind of cakes I grew up with. Simple, single-layer cakes that didn’t need much decoration at all, didn’t require a celebration, and definitely didn’t come with a long list of steps. You bake it in one pan, let it cool, slice it up, and that’s it. Most of the time, you can even eat it with your hands.

Snacking cakes are my go-to because they’re just right. Perfect for breakfast with tea, a snack to enjoy during coffee time, or when you crave a little dessert without committing to a full dessert. It feels like a small treat, not an event.

This pandan coconut snacking cake is exactly that kind of cake. It’s easy to make, incredibly moist, and packed with pandan flavor from fresh pandan juice, which makes a huge difference. I finish it with a warm pandan brown sugar glaze that seeps into the cake while it’s still hot. It’s simple, comforting, and the kind of cake I find myself coming back to again and again.

Why You’ll Like This Recipe

1. It’s a straightforward, no-fuss cake that doesn’t require any special equipment
2. Fresh pandan juice gives the cake a natural aroma and flavor you can’t get from essence alone
3. The pandan brown sugar glaze keeps the cake extra moist and flavorful
4. It’s not overly sweet and works perfectly as a snack or afternoon cake
5. The texture actually gets better the next day after the glaze fully settles in

Ingredients and Substitutions

1. All-purpose flour – cake flour can be used for a softer crumb
2. Baking soda – do not substitute with baking powder
3. Salt
4. Unsweetened shredded coconut flakes – desiccated coconut works too
5. Brown sugar – light or dark brown sugar both work
6. Neutral oil – melted coconut oil can be used for a stronger coconut flavor
7. Egg – helps with structure and moisture
8. Canned coconut milk – use full-fat for best results
9. Apple cider vinegar or white vinegar – helps activate the baking soda
10. Fresh pandan leaves – frozen pandan leaves work too
11. Pandan essence – optional but enhances color and aroma
12. Cornstarch – for thickening the glaze

Storage & Reheating

1. Store the cake covered at room temperature for up to 2 days
2. Refrigerate for up to 5 days for longer storage
3. Let chilled cake come to room temperature before serving
4. This cake actually tastes better the next day as the glaze fully sets

What to Serve This With

1. Unsweetened hot green tea or jasmine tea to balance the richness of the coconut and glaze
2. Hot kopi o or black coffee, especially if you enjoy pandan desserts with a slightly bitter contrast
3. Simply on its own, slightly warm or at room temperature, when you want something comforting and not fussy

Frequently Asked Questions

1. Can I use only pandan essence and skip fresh pandan juice?
   You can, but the flavor won’t be as fragrant or natural. Fresh pandan juice really makes a difference here.
2. Is this cake very sweet?
   No, the sweetness is quite balanced, especially with the coconut and pandan flavors.
3. Can I bake this in a different pan size?
   Yes, you can bake this in 9-inch round pan without adjusting the recipe and baking time stays about the same
4. Why does the glaze need to be poured while the cake is hot?
   Yes, the heat helps the glaze soak into the cake, making it extra moist.

This pandan coconut snacking cake is proof that simple ingredients can make something truly special. Using fresh pandan juice elevates the flavor so much, and the pandan brown sugar glaze ties everything together beautifully. If you love pandan desserts, this is one cake you really shouldn’t skip.