Continuing my series of Bread Machine Cakes with this Pandan Coconut Cake Bread Maker Recipe! Previously, you may have seen or even made my Strawberry Shortcake Bread Maker Recipe. Like the latter, this Pandan Coconut Cake is fragrant, fluffy and absolutely flavourful.

The steps to making this are rather simple. As you may have observed from the video, all I did was to place all my ingredients in and to press a couple of buttons. Therefore, I have huge confidence this is a foolproof recipe and method to go about making this Pandan Coconut Cake Bread Maker Recipe!

However, an emphasis would be to pick the right ingredients and in the right proportions. Here, I used a combination of Pandan and Coconut Milk to achieve that trademark flavour duo. However, the coconut milk is added sparingly as it can potentially make the cake overly dense. Furthermore, that drizzle of oil is going to be very helpful to keep the cake soft and moist!

Apart from the above, the cake is honestly really easy to make. My favourite part of this process is similar to making bread using a bread maker / bread machine; dump the ingredients and let the machine do its job. This is especially useful for busy parents or working adults when time is tight but you would still like a homemade cake with quality.

Additionally, if you’re feeling free, you can customise the cake to your liking with cream and toasted coconut. I believe a glaze of Kaya will go well with this too!

Without further ado, the recipe.

Video coming soon!

Pandan Coconut Cake Bread Machine Recipe
by Javier Tan August-31-2023

Rejoice in the fragrance of Southeast Asian flavours with convenience from this soft and fluffy Pandan Coconut Cake Bread Maker recipe!

I am using a bread maker of 500g capacity for this recipe. For 750g version, no need to multiply the recipe unless you would like a bigger cake.


For Cake:

  • 1/2 Cup or 120g of Unsalted Butter, Softened at Room Temp
  • 1 Tbspn or 15ml of Oil
  • 2 Tbspns or 30ml of Coconut Milk
  • 2 Tbspns or 30ml of Milk
  • 1 Egg, approx 50g
  • 1 Tsp Pandan Essence / Extract (Homemade is fine)
  • 1/4 Tsp Vanilla Essence
  • 1/3 Cup or 65g of White Sugar
  • 1 and 1/2 Cup or 180g of All-Purpose / Plain Flour
  • 1 and 1/2 Tsp or 6g of Baking Powder

For Decoration:

  • 1/2 Cup or 120ml of Whipping Cream
  • Toasted Coconut or Chopped Nuts


  1. Firstly, add in all the dry ingredients (flour, baking powder and sugar).
  2. Then, pour in the unsalted butter and wet ingredients (oil, milk, coconut milk, egg, pandan and vanilla).
  3. Then, start the Cake function. Different bread maker have different functions, feel free to reach out if unsure!
  4. Once the cake is done, I sliced the top off and sliced the remaining into two layers (refer to video).
  5. Layer with cream, followed by toasted coconut (you can toast using an oven for 4 – 5 mins at 180C until fragrant).
  6. Finally, coat the exterior of the cake with cream if desired.
  7. Serve and enjoy!


  • Prep time: 0 hour 40 mins
  • Cook time: 1 hour 20 mins
  • Total time: 2 hours
  • Yield: 1 x Fragrant Pandan Coconut Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve on the day itself or store in the refrigerator for up to 4 – 5 days.
  3. Feel free to ask if you’ve further questions!

– Bakeomaniac, Javier Tan