Slight variations of this cake can be found in Indonesia, Singapore, Malaysia and Thailand.  It is basically a pandan cake infused with Bi-tua (in Thailand) or pandan leaves (in Singapore, Malaysia and Indonesian) or screwpine in Australia.

My hubby loves this cake, but I kept thinking it is the pandan cake with a kaya layer. So I kept baking the wrong cake for him, until he bought a piece of what he liked and showed me.  So now I understand.  I just put together a butter cake and squeeze pandan juice and coconut milk into the cake.  It is always a hit and that’s why it is popular in so many countries.


Pandan Coconut Cake (Thai Bi-Tua Cake)


250g Butter (room temperature)

250g Self-raising flour

100g Caster Sugar (or stevia equivalent)

5 Egg yolks

90ml Coconut milk

70ml Pandan juice

A few drops of Pandan Essence

5 egg whites

100g Caster Sugar (or Stevia equivalent)

1/2 teaspoon of Cream of Tartar


  1. Preheat oven to 175 Celsius.
  2. Cream butter and sugar until light and fluffy or almost white.
  3. Add one egg yolk at a time to the cream in (2), after each emulsifies.
  4. Add in coconut milk, pandan juice, essence and flour in as few strokes as possible.
  5. Make a meringue with the egg whites, stevia or sugar and cream of tartar.
  6. Fold in the meringue 1/3 at time into the egg yolk batter.
  7. I use a round springform pan of diameter 10 inches, and line the bottom with grease proof paper.
  8. Bakes in 50 minutes to 1 hour.
  9. Cool and allow butter to harden a bit before removing from pan.