Vietnamese Pandan Coconut Bundt Cake (Alien Green Cake)

Ingredients

• 250 g White Granulated Sugar (plain, fine)
• 0.5 tsp Salt (fine sea salt)
• 400 ml Coconut Milk (full‑fat, 14‑oz can)
• 30 ml Coconut Oil (melted for sugar mixture)
• 265 g Tapioca Starch (also called tapioca flour)
• 15 g Rice Flour (plain white rice flour)
• 2 tsp Double‑Acting Baking Powder (standard grocery store brand)
• 6 large Eggs (room temperature)
• 1.5 tsp Vanilla Extract (pure)
• 2 tsp Pandan Extract (butterfly brand, green liquid)
• 23 g Coconut Oil (liquid, added after final straining)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and place the pre‑oiled bundt pan on the middle rack to warm up.

   Time: PT5M

   Temperature: 350°F

2. Melt Sugar and Coconut Oil

   In a saucepan combine 250 g sugar, 0.5 tsp salt and 30 ml coconut oil. Heat over medium‑low, stirring gently until the sugar fully dissolves and the mixture is smooth.

   Time: PT5M

3. Add Coconut Milk

   Pour the 400 ml coconut milk into the sugar‑oil mixture. Stir and keep the heat on medium‑low until everything is fully incorporated and no sugar granules remain.

   Time: PT5M

4. Sift Dry Ingredients

   In a separate bowl sift together 265 g tapioca starch, 15 g rice flour and 2 tsp double‑acting baking powder. Set aside.

   Time: PT2M

5. Strain Eggs

   Crack 6 large eggs into a bowl, then push them through a fine mesh strainer into a large mixing bowl. Do this gently to avoid incorporating air.

   Time: PT2M

6. Flavor the Eggs

   Add 1.5 tsp vanilla extract and 2 tsp pandan extract to the strained eggs. Fold lightly until just combined.

   Time: PT2M

7. Combine Wet and Dry

   Pour the warm coconut‑milk mixture into the egg bowl, then add the sifted dry ingredients. Mix gently with a spatula until the batter is just incorporated; it will look slightly lumpy.

   Time: PT2M

8. Strain the Batter

   Set a clean strainer over a large bowl and push the batter through in small portions, using a spatula to assist. This removes any remaining lumps.

   Time: PT5M

9. Add Final Coconut Oil

   Microwave 23 g coconut oil for 10 seconds until liquid, then fold it into the strained batter gently.

   Time: PT1M

10. Transfer to Bundt Pan

    Pour the batter into the pre‑oiled bundt pan, smoothing the top with a spatula.

    Time: PT1M

11. Bake

    Place the pan in the preheated oven and bake for 45 minutes at 350°F. Do NOT open the oven for the first 30 minutes.

    Time: PT45M

    Temperature: 350°F

12. Check Doneness

    Insert a cake tester or bamboo skewer into the center; it should come out clean.

    Time: PT2M

13. Cool in Oven

    Turn the oven off, prop the door open with a wooden spoon, and let the cake cool inside for 15 minutes.

    Time: PT15M

14. Release and Final Cool

    Remove the pan, invert the cake onto a wire rack, and let it cool completely (about 5‑10 minutes).

    Time: PT5M

15. Slice and Serve

    Using a sharp knife, cut the cake into 8 wedges and serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

443

Protein

5 g

Carbohydrates

66 g

Fat

16 g

Fiber

1 g

Ingredient Substitutions

• Instead of White Granulated Sugar: coconut sugar, brown sugar
• Instead of Salt: kosher salt
• Instead of Coconut Milk: full‑fat coconut cream diluted with water
• Instead of Coconut Oil: vegetable oil, melted butter
• Instead of Tapioca Starch: cornstarch
• Instead of Rice Flour: all‑purpose flour (not gluten‑free)
• Instead of Double‑Acting Baking Powder: single‑acting baking powder (may affect texture)
• Instead of Eggs: egg substitute (for vegans)
• Instead of Vanilla Extract: almond extract
• Instead of Pandan Extract: fresh pandan juice, artificial green food coloring + vanilla
• Instead of Coconut Oil: melted butter

Equipment Needed

• Oven
• 10‑inch Bundt Cake Pan
• Saucepan
• Mixing Bowls
• Whisk
• Fine Mesh Strainer
• Measuring Cups & Spoons
• Kitchen Scale
• Silicone Spatula
• Wire Cooling Rack
• Wooden Spoon (to prop oven door) (optional)
• Cake Tester or Bamboo Skewer (optional)
• Sharp Knife (optional)
• Microwave (optional for melting oil) (optional)

Critical Steps — Do Not Skip

• Do not open the oven during the first 30 minutes of baking.
• Do not over‑mix the batter; stop when just combined.
• Strain both the eggs and the final batter to ensure smoothness.
• Use double‑acting baking powder for proper lift.

Chef Tips from the Video

• Sift the dry ingredients twice for extra lightness.
• Strain the eggs through a fine mesh to eliminate chalazae and create a silky base.
• Use a silicone spatula to fold ingredients gently, preserving air pockets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw in the fridge before serving.

Room temperature: Not recommended beyond a few hours; cake may dry out.

Make-Ahead Tips

• The batter can be prepared up to 4 hours ahead and kept refrigerated; give it a gentle stir before baking.
• Baked cake freezes well; slice before freezing for easy portioning.