Honeycomb Cake
This soft and springy Honeycomb Cake, with its vibrant green color and airy texture, is a sweet and chewy Southeast Asian favorite. Infused with coconut and pandan, it’s as beautiful as it is delicious.
Ingredients
Scale
- 1 cup tapioca starch
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 6 large eggs
- 1 cup granulated sugar
- 1 can (13.5 oz) coconut milk
- 2 teaspoons pandan extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a bundt or tube pan and place it in the oven to warm.
- In a bowl, whisk eggs and sugar until light and foamy. Stir in coconut milk, pandan extract, and vanilla.
- Sift together tapioca starch, flour, baking powder, and baking soda. Add gradually to the wet ingredients, stirring gently.
- Let the batter rest uncovered for 30 minutes at room temperature.
- Remove the hot pan from the oven and pour in the rested batter.
- Bake for 45 to 50 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes before inverting onto a rack to cool completely.
- Slice when completely cooled and serve at room temperature.
Notes
- Use full-fat coconut milk for the best flavor and texture.
- Resting the batter helps form the signature honeycomb holes.
- Preheating the pan activates the rise as soon as the batter is poured in.
- Store at room temperature or refrigerate for longer freshness.
Find it online: https://dishmio.com/honeycomb-cake/