This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake recipe is known as Bánh Bò Nướng.
It has a spongy, soft texture, and is lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!
Preheat the oven to 350 degrees F / 180 C. Crack eggs in a medium bowl, and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture.
Add in coconut oil, water, coconut milk and pandan extract and mix until combined.
In a large bowl, mix all the dry ingredients together.
Add the dry ingredients to the egg mixture and mix slowly. Scrape down the sides of the bowl as needed to ensure the ingredients are fully combined.
Grease the Bundt pan with cooking spray and pour batter or spoon mixture into the prepared pan.