Frequently asked questions

What is pandan?

Pandan, Pandanus amaryllifolius, is a flowering tropical plant that grows in Southeast Asia. Pandan leaves have a sweet fragrance, similar to vanilla, and are used in sweet and savory culinary preparations.

Where can I buy pandan leaves?

Depending on your location, you can purchase pandan leaves (fresh or frozen) at your local Asian grocery store. You can also purchase fresh leaves online at sayweee.com.

How do I keep pandan leaves fresh?

To store fresh pandan leaves in the refrigerator, wrap them in damp paper towels and store them in an airtight container. The leaves will keep for four to five days. You can also freeze the leaves in a single layer on a baking sheet. Once frozen, carefully transfer the leaves to an airtight container and keep them in the freezer. Frozen pandan leaves can last up to six months.

What can I substitute for pandan leaves?

You can substitute a combination of pandan powder and pandan paste for the fresh pandan leaves in this recipe. To do so, omit step 2, and replace the pandan liquid in step 3 with 1/3 cup water, 3 tablespoons pandan powder, and 4 drops of pandan paste. Let the coconut milk mixture cool, and continue with step 4 as directed, adding additional pandan paste to the batter, if desired, to achieve the preferred color and flavor.

Notes from the Food & Wine Test Kitchen

Mascarpone cheese brands can vary in thickness. For this cake, we recommend BelGioioso, which is thick enough to support the cake layers while maintaining a spreadable texture. Superfine sugar (or caster sugar) is available at most grocery stores or online at surlatable.com.

Make ahead

The cake layers can be tightly wrapped in plastic wrap and stored at room temperature for up to one day before assembling the cake.

Ingredients

Cake

12 fresh pandan leaves, very thinly sliced crosswise (about 1 1/2 cups)
1/2 cup water
1 cup unsweetened coconut milk
2/3 cup plus 2 tablespoons unsweetened finely shredded coconut (such as Bob’s Red Mill), divided
2 1/3 cups superfine sugar
1 1/2 cups unsalted butter (12 ounces), softened, plus more for greasing
3 large eggs, at room temperature
3 1/4 cups all-purpose flour (about 13 7/8 ounces)
3 1/2 teaspoons baking powder
1/8 teaspoon fine sea salt

Additional ingredients

2 (8-ounce) packages mascarpone cheese (such as BelGioioso), divided
1/4 cup seedless raspberry jam

Directions

Bake the cake

Preheat oven to 350°F. Grease 2 (8-inch) round cake pans with butter. Line bottoms of pans with parchment paper; line sides with 2 (26- x 2-inch) parchment paper strips.
Process pandan leaves and 1/2 cup water in a food processor until mixture forms a finely chopped pulp, 3 to 4 minutes, stopping to scrape down sides of processor bowl as needed. Pour pulp through a fine wire-mesh strainer placed over a medium bowl, and press on solids with a rubber spatula to extract 1/3 cup liquid; discard solids and any excess liquid. Set aside.
Heat coconut milk in a medium saucepan over medium-low, stirring occasionally, until steaming. Remove from heat. Stir in 2/3 cup shredded coconut and reserved pandan liquid; let stand at room temperature until flavors infuse and mixture has cooled, about 30 minutes.
Beat sugar and butter in bowl of a stand mixer fitted with the whisk attachment on medium speed until light and creamy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition.
Sift together flour, baking powder, and salt in a large bowl. With mixer running on low speed, gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture; beat until just combined. Divide batter evenly between prepared pans; smooth tops using an offset spatula.
Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 35 to 40 minutes. Let cakes cool in pans on a wire rack 5 minutes. Remove cakes from pans; let cool completely, parchment side down, on a wire rack, 2 to 3 hours. Remove and discard parchment.
Assemble the cake

Stir 1 1/4 cups mascarpone in a medium bowl until loosened to a spreadable consistency; swirl in jam. Trim top of 1 cake layer using a serrated knife to create a flat surface; place cake layer, cut side up, on a serving plate. Spread mascarpone mixture evenly over top; cover with remaining cake layer, rounded side up. Stir remaining mascarpone (about 1/2 cup) to loosen; spread evenly over top of cake.
Toast remaining 2 tablespoons shredded coconut in a small skillet over medium, stirring often, until golden brown, 2 to 3 minutes. Transfer toasted coconut to a small bowl, and let cool completely, about 15 minutes. Sprinkle toasted coconut evenly over cake.