Pandan Honeycomb Cake

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!

INGREDIENTS

PREHEAT OVEN, BEAT EGGS:

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 WET INGREDIENTS:

Add in coconut oil, water, coconut milk and pandan extract and mix until combined.

COMBINE FLOUR MIXTURE:

In a large bowl, mix all the dry ingredients together.

FOLD 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.

PREPARE CAKE TIN:

Grease the Bundt pan with cooking spray and pour batter or spoon mixture into the prepared pan.

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