Baked Coconut Pandan Cake with Toasted Sesame Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese-inspired dessert cake baked with creamy coconut milk and pandan extract, topped with nutty toasted sesame seeds for texture. This vietnamese-inspired vietnamese ready in about 60 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (8 ratings) Prep: 15 min Cook: 45 min Serves 8 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
  4. Step 4: Beat in 3 large eggs one at a time, mixing well after each addition.
  5. Step 5: Alternately add the dry flour mixture and 1 cup coconut milk to the butter mixture in three additions, beginning and ending with the flour. Mix until just combined.
  6. Step 6: Stir in 2 tsp pandan extract gently until the batter is evenly green and fragrant.
  7. Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Step 8: Sprinkle 2 tbsp toasted sesame seeds evenly over the batter.
  9. Step 9: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
  10. Step 10: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Frequently asked questions

How long does Baked Coconut Pandan Cake with Toasted Sesame Seeds take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Coconut Pandan Cake with Toasted Sesame Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Baked Coconut Pandan Cake with Toasted Sesame Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Coconut Pandan Cake with Toasted Sesame Seeds for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Coconut Pandan Cake with Toasted Sesame Seeds?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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