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–+ servings
Vietnamese Honeycomb Cake

Delicious Vietnamese Honeycomb Cake: Light, Fluffy Bliss

Enjoy the light, fluffy bliss of Vietnamese Honeycomb Cake, a gluten-free and dairy-free delight with aromatic pandan and coconut flavors.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 14 oz full-fat coconut milk Best flavor
  • 10 pandan leaves Substitute with 1 tsp of pandan extract if unavailable
  • 5 large eggs Essential for structure
  • 1 1/3 cups granulated sugar Adjust to your preferred sweetness
  • 1/2 tsp pandan extract Double if substituting for leaves
  • 1 tsp vanilla extract Adds depth of flavor
  • 1 cup tapioca starch Critical for honeycomb texture
  • 1 tsp single acting baking powder Ensure freshness
  • 1 pinch salt Balances sweetness
For Serving (Optional)
  • fresh fruits Ripe mango slices complement the cake
  • coconut ice cream A creamy addition
  • toasted coconut flakes For added crunch

Equipment

  • bundt pan
  • Blender
  • Mixing Bowl
  • fine mesh sieve

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (177°C) and place the bundt pan inside for 10 minutes to warm it.
  2. In a blender, combine coconut milk and pandan leaves, blend until smooth, then strain into a bowl.
  3. In a large mixing bowl, whisk together the strained coconut mixture, eggs, and sugar carefully to avoid air bubbles.
  4. Stir in pandan extract and vanilla extract into the wet mixture to enhance flavors.
  5. In a separate bowl, whisk together tapioca starch, baking powder, and salt, then fold into the wet mixture.
  6. Pour the batter into the preheated bundt pan and bake for 50-55 minutes until a toothpick comes out clean.
  7. Allow the cake to cool in the bundt pan for about 60 minutes.
  8. Invert the bundt pan onto a wire rack and allow the cake to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 80mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 1mgCalcium: 3mgIron: 5mg

Notes

This Vietnamese Honeycomb Cake is gluten-free and dairy-free, perfect for any occasion. Serve with fresh fruits or coconut ice cream for the best experience.

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