Pandan chiffon cake with coconut glaze

Pandan chiffon cake with coconut glaze. Recipe (Glenn Koenig / Los Angeles Times)

12:09 p.m. EDT, May 5, 2011
 

Pandan chiffon cake with coconut glaze

Total time: 1½ hours plus cooling time for the cake

Servings: 12 to 16

Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).

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8 pandan leaves, chopped

1/2 cup water

2 cups (8 ounces) cake flour

1 1/2 cups sugar, divided

2 1/2 teaspoons baking powder

3/4 teaspoon salt

7 eggs separated, plus 2 egg whites

1/2 cup vegetable oil

3/4 cup coconut milk, divided

1/4 teaspoon pandan essence, more to taste

3/4 teaspoon cream of tartar

2 cups powdered sugar, sifted

1/4 cup toasted coconut flakes, for garnish