Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe

Introduction

Vietnamese Honeycomb Cake is a unique and delightful dessert known for its beautiful lattice texture and rich coconut flavor. This cake is a perfect treat to impress your friends and family with its exotic taste and stunning appearance.

Ingredients

• 14 ounces coconut milk (use full-fat for richness)
• 10 pieces pandan leaves (can substitute with 1 teaspoon pandan extract)
• 5 large eggs (using large eggs yields the best results)
• 1.33 cups granulated sugar (adjust to taste)
• 0.5 teaspoon pandan extract (double if using extract instead of leaves)
• 1 teaspoon vanilla extract (adds depth to flavor)
• 1 cup tapioca starch (critical for signature texture)
• 16 grams single acting baking powder (approximately one packet)
• 1 pinch salt (balances sweetness)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm up for about 10 minutes.
2. Step 2: In a blender, combine the coconut milk and pandan leaves. Blend until smooth, then strain through a sieve into a bowl.
3. Step 3: In a large bowl, whisk together the coconut mixture, eggs, and sugar gently to avoid creating bubbles.
4. Step 4: Mix in the pandan extract and vanilla extract into the wet mixture, stirring gently.
5. Step 5: In a separate bowl, whisk together the tapioca starch, baking powder, and salt. Fold this dry mixture into the wet ingredients carefully.
6. Step 6: Pour the batter into the preheated bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let the cake cool in the pan for about 60 minutes before inverting it onto a wire rack to finish cooling.

Tips & Variations

• Using full-fat coconut milk provides a richer and creamier texture to the cake.
• If fresh pandan leaves are unavailable, pandan extract is a convenient substitute—just double the amount.
• Be gentle when whisking the wet ingredients to keep the delicate honeycomb texture intact.
• Serve this cake slightly warm or at room temperature for the best flavor and texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices gently in the microwave for 15–20 seconds to soften the texture without drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What gives the cake its honeycomb texture?

The combination of tapioca starch and single acting baking powder creates the unique bubbly, honeycomb texture typical of this cake.

Can I use regular flour instead of tapioca starch?

Tapioca starch is essential for the signature texture. Using regular flour will change the cake’s structure and is not recommended.

Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe

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★★★★★

4.5 from 59 reviews

This Vietnamese Honeycomb Cake is a delightful dessert featuring a unique texture created with pandan leaves, coconut milk, and tapioca starch. The cake is known for its light, airy honeycomb-like structure and fragrant aroma, making it a perfect treat for special occasions or everyday indulgence.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Wet Ingredients

• 14 ounces full-fat Coconut Milk
• 10 pieces Pandan Leaves (or 1 teaspoon pandan extract as substitute)
• 5 large Eggs
• 1.33 cups Granulated Sugar
• 0.5 teaspoon Pandan Extract (double if using extract instead of leaves)
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 1 cup Tapioca Starch
• 16 grams Single Acting Baking Powder (approximately one packet)
• 1 pinch Salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm for about 10 minutes. This ensures even baking and helps develop the cake’s signature texture.
2. Blend Coconut Milk and Pandan: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until smooth, then strain the mixture through a fine sieve into a bowl to remove any solids and create a smooth base.
3. Whisk Wet Ingredients: In a large bowl, gently whisk together the strained coconut-pandan mixture, 5 large eggs, and 1 1/3 cups of granulated sugar. Take care to whisk gently to avoid incorporating too many bubbles.
4. Add Flavorings: Stir in 1/2 teaspoon pandan extract and 1 teaspoon vanilla extract into the wet mixture, folding gently to retain the delicate batter texture.
5. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup tapioca starch, 16 grams single acting baking powder, and a pinch of salt to ensure even distribution of leavening agents and seasoning.
6. Combine Batter: Carefully fold the dry ingredient mixture into the wet ingredients until fully combined, maintaining the lightness of the batter.
7. Bake the Cake: Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
8. Cool and Unmold: Allow the cake to cool in the pan for about 60 minutes before carefully inverting it onto a wire rack to cool completely.

Notes

• Use full-fat coconut milk for the richest flavor and moist texture.
• If pandan leaves are unavailable, pandan extract can be used but increase to 1 teaspoon.
• Be gentle when mixing to avoid deflating the batter, which helps create the honeycomb texture.
• Make sure the bundt pan is well warmed before adding batter to promote even rising.
• Single acting baking powder is important for this recipe; avoid double acting as it can affect the texture.
• Cooling the cake before removing from the pan prevents breakage and helps maintain shape.

Keywords: Vietnamese honeycomb cake, pandan cake, coconut milk dessert, sticky tapioca cake, Asian dessert