About Pandan Tres Leches Cake
This Pandan Tres Leches Cake combines the rich, creamy texture of a classic tres leches cake with the sweet, fragrant flavor of pandan. Soaked in a luscious three-milk mixture and topped with a light whipped topping, this dessert is a unique and delicious way to bring global flavors to your table. Perfect for celebrations, special occasions, or anytime you’re craving an indulgent treat.
Ingredients for Cake
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
5 large eggs, room temperature, yolk and whites separated
3/4 cup granulated sugar
2 teaspoons pandan extract
½ cup whole milk
Ingredients for Milk Soak
8 pandan leaves, knotted
½ cup whole milk
1 teaspoon pandan extract
1 (12 oz) can evaporated milk
Half a can (7 oz) sweetened condensed milk
Ingredients for Coconut Whipped Cream
2 cups cold heavy cream
1 tablespoon powdered sugar, sifted
1 teaspoon coconut extract
For Garnishing
Coconut flakes, toasted, optional
Preparation
01To make the pandan infused milk soak, to a small saucepan, add ½ cup whole milk, evaporated milk, and 8 washed and knotted pandan leaves. Heat on the lowest setting for 2–3 minutes until fragrant, swirling gently. Turn off the heat and add the pandan extract. Stir in the sweetened condensed milk off heat. Let the mixture sit to infuse.
02Preheat the oven to 350°F. Grease a 9×13-inch cake pan and set aside.
03In a large bowl, whisk together flour, baking powder, and salt. Set aside.
04In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and ½ cup sugar on medium-high speed until the eggs double in volume and turn into a pale pastel yellow, about 3–4 minutes. Turn the speed to low and pour in the pandan extract and 1/2 cup of whole milk until just combined. Pour the yolk mixture into the flour mixture and gently mix until just combined.
05Clean and dry the mixer bowl thoroughly. Any residue will prevent the whites from whipping. Add the egg whites to the mixing bowl and beat on high with the whisk attachment. With the mixer running, slowly pour in ¼ cup sugar and continue beating until medium peaks form.
06Gently fold 1/3 of the egg whites into the flour mixture until no white streaks remain, being careful not to deflate the egg whites as you fold. Pour the batter into the prepared pan and gently shake it to level out the batter. Bake at 350F for 25–30 minutes or until a toothpick inserted in the center comes out clean.
07Allow the cake to cool for 15-20 minutes or until ever so slightly warm to the touch. Don't worry if the cake shrinks a little, that is normal. 8. Using a fork or skewer, poke holes all over the surface of the cake.
08Using a fork or skewer, poke holes all over the surface of the cake.
09Remove the pandan leaves from the milk mixture. Evenly pour half of the milk mixture over the top, making sure to get the edges. Allow it to absorb for 5-10 minutes, before adding the remaining soak. For drier areas, use a spoon to pour the milk mixture over it. Refrigerate for at least 3 hours or until all the liquid has been absorbed.
10Right before serving, make the coconut whipped cream. To a mixing bowl, add heavy cream, sifted powdered sugar and coconut extract. Using an electric mixer or stand mixer, whip on medium speed until stiff peaks form. Spread evenly over the top of the tres leches cake. Optionally, garnish with toasted coconut flakes and enjoy!
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