Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Pandan Lava Cake: A Tropical Treat with a Melting Heart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 83 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southeast Asian

Description

Coconut Pandan Lava Cake is a delightful tropical dessert featuring a soft pandan-flavored sponge cake exterior with a luscious coconut custard center that flows like lava when cut open. This intermediate-level recipe combines fragrant pandan juice with creamy coconut milk, creating a unique and indulgent treat perfect for special occasions or a sweet tropical escape at home.

Ingredients

Scale

Cake Batter

  • 100g cake flour
  • 50g sugar
  • 2 large eggs
  • 50ml pandan juice

Coconut Custard

  • 50ml coconut milk
  • 15g cornstarch

Others

  • Butter for greasing
  • Icing sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Molds: Preheat your oven to 180°C (350°F). Lightly grease your baking molds with butter to ensure the cakes don’t stick and come out easily once baked.
  2. Mix Pandan-Egg Batter: In a mixing bowl, whisk together the pandan juice and eggs until fully combined. Then add sugar and continue whisking the mixture until it becomes light, fluffy, and slightly aerated for a tender sponge texture.
  3. Incorporate Cake Flour: Gently fold the cake flour into the pandan-egg mixture. This should be done carefully to maintain the batter’s lightness and avoid overmixing, which could result in a dense cake.
  4. Prepare Coconut Custard Mixture: In a separate bowl, whisk the coconut milk with cornstarch until smooth and well combined. This will serve as the creamy lava center inside the cake.
  5. Assemble Cakes: Pour the coconut custard mixture into the center of each greased baking mold. Carefully cover the custard with the pandan batter, ensuring the custard is well enrobed without mixing them together.
  6. Bake the Lava Cakes: Place the molds in the preheated oven and bake for 15 to 20 minutes. The edges should be set and slightly firm, while the center remains soft and molten.
  7. Cool and Serve: Remove the cakes from the oven and allow them to cool slightly before inverting each mold onto a plate. Serve the cakes warm to enjoy the molten center, optionally dusted with icing sugar and accompanied by fresh fruit for a refreshing contrast.

Notes

  • Use fresh pandan juice for the best aroma and vibrant green color.
  • Do not overbake, as the characteristic lava center depends on the custard remaining soft and molten.
  • Greasing molds with butter helps easy removal of delicate cakes.
  • Serving warm maximizes the lava effect; reheat briefly if served later.
  • Optional frosting dusted with icing sugar adds a touch of sweetness and decorative appeal.

Find it online: https://recipes.mbeams.com/coconut-pandan-lava-cake-a-tropical-treat-with-a-melting-heart-recipe/