Honeycomb Cake Recipe (Vietnamese Pandan)

the picky eater

This cake 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!

👩‍🍳 Why This Recipe Works

– Unique Green Hue – Spongy – Airy and Light – Deep Amber Color on the Outside – Subtly Sweet – Unique Coconut Pandan Flavor

Ingredients

1. Coconut Milk 2. Pandan Extract 3. Eggs 4. Tapioca Starch 5. Baking Powder 6. Rice Flour 7.  Sugar 8. Shredded Coconut or Lemon Zest (optional)

How to make Honeycomb Cake Vietnamese Pandan

See

the

instructions

01

Preheat the oven to 350F/180C degrees. 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.

02

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

03

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

04

Add the dry ingredients to the egg mixture and mix slowly until fully combined.

05

Grease the Bundt pan (you can also use loaf tin) with cooking spray and pour the batter into the prepared pan.

06

Bake for 50-55 minutes until the cake is golden brown. Turn off the oven  but keep cake in the oven with the oven door partially open for 20  minutes.

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