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–+ servings
Vietnamese Honeycomb

Delightful Vietnamese Honeycomb Cake That’s Easy to Make

This Vietnamese Honeycomb Cake features a beautiful honeycomb design and tropical flavors of coconut and pandan, making it a gluten-free and dairy-free dessert.
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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: Dessert
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 can Coconut Milk Use full-fat for best flavor and texture.
  • 3 pieces Pandan Leaves Can substitute with 1 tsp of pandan extract.
  • 3 large Eggs Using large eggs yields the best results.
  • 3/4 cup Granulated Sugar Adjust to taste.
  • 1 tsp Pandan Extract Double the amount if substituting for fresh pandan leaves.
  • 1 tsp Vanilla Extract Adds depth to flavors.
  • 1 1/2 cups Tapioca Starch Critical for honeycomb texture.
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Balances sweetness.
Optional Toppings
  • Fresh Fruits Mango slices pair wonderfully.
  • Coconut Glaze Compliments the honeycomb cake beautifully.
  • Toasted Coconut Flakes Provides a delightful crunch.

Equipment

  • Bundt pan
  • blender
  • Mixing bowl
  • fine sieve
  • Whisk

Method
 

Step-by-Step Instructions for Vietnamese Honeycomb
  1. Preheat your oven to 350°F (177°C). Place your bundt pan inside to warm for about 10 minutes.
  2. In a blender, mix full-fat coconut milk with fresh pandan leaves until well combined, then strain through a fine sieve.
  3. In a large bowl, whisk together the strained coconut mixture, large eggs, and granulated sugar until well combined.
  4. Stir in the pandan extract and vanilla extract gently to incorporate.
  5. In a separate bowl, whisk the tapioca starch, baking powder, and salt until mixed. Fold this dry mixture into the wet ingredients.
  6. Pour the batter into the preheated bundt pan and bake for 50-55 minutes or until a toothpick comes out clean.
  7. Once baked, cool in the bundt pan for 60 minutes before inverting onto a serving plate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

This cake is perfect for gatherings and can be topped with fresh fruits or a coconut glaze for added flavor.

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