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–+ servings
Vietnamese Honeycomb Cake

Fluffy Vietnamese Honeycomb Cake That Will Amaze You

This Vietnamese Honeycomb Cake is a gluten-free, dairy-free dessert with a light, fluffy texture and tropical flavors of pandan and coconut.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Coconut Milk Full-fat for best flavor and texture.
  • 2 pieces Pandan Leaves Can substitute with 1 tsp of pandan extract.
  • 4 large Eggs Essential for binding and structure.
  • 1 cup Granulated Sugar Adjust according to taste preference.
  • 2 tsp Pandan Extract Double the amount if substituting for fresh pandan leaves.
  • 1 tsp Vanilla Extract Adds depth and complements flavors.
  • 1 cup Tapioca Starch Crucial for creating the honeycomb texture.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/4 tsp Salt Balances sweetness and enhances flavor.
Optional Toppings
  • 1 cup Fresh Fruits Like mango slices for added freshness.
  • 1/2 cup Coconut Glaze Drizzle for an extra layer of sweetness.
  • 1/4 cup Toasted Coconut Flakes For added texture and crunch.

Equipment

  • Bundt pan
  • Blender
  • Mixing Bowl
  • fine sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and warm your bundt pan for about 10 minutes.
  2. Blend the coconut milk and pandan leaves until smooth, then strain into a mixing bowl.
  3. Add the eggs and sugar to the mixture, whisk until frothy for about 2-3 minutes.
  4. Gently stir in the pandan extract and vanilla extract.
  5. Whisk together tapioca starch, baking powder, and salt in a separate bowl, then fold into the wet mixture.
  6. Pour the batter into the prepared bundt pan and bake for 50-55 minutes.
  7. Allow the cake to cool in the pan for about 60 minutes before inverting.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Ensure to strain the coconut-pandan mixture thoroughly and cool completely before inverting to maintain the cake's shape.

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