Description
A quick and easy Vietnamese Honeycomb Cake that’s fluffy and delightful, perfect for a family dessert.
Ingredients
Scale
- 14 ounces Coconut Milk
- 10 pieces Pandan Leaves
- 5 large Eggs
- 1.33 cups Granulated Sugar
- 0.5 teaspoon Pandan Extract
- 1 teaspoon Vanilla Extract
- 1 cup Tapioca Starch
- 16 grams Single Acting Baking Powder
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a mixing bowl, whisk together the coconut milk, sugar, eggs, and vanilla extract.
- If using pandan leaves, boil them with 1 cup of water for 10 minutes and strain. Add the pandan-infused liquid to your mixture.
- Combine the tapioca starch, baking powder, and salt in another bowl.
- Gradually add the dry mixture to your wet ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes until golden and cooked through.
- Let the cake cool for 15 minutes in the pan, then turn it out to cool completely.
Notes
Best served at room temperature. Can be enhanced with whipped cream, fresh fruit, or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg