Description
This Vietnamese-inspired Honeycomb Cake is soft, chewy, and filled with delicate air tunnels that create a mesmerizing honeycomb texture. With hints of coconut and vanilla, it’s a lightly sweet dessert that’s perfect for sharing over tea or coffee.
Ingredients
Scale
- 6 large eggs
- 1 cup sugar
- 1 can (13.5 oz) coconut milk
- 1½ cups tapioca starch
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and place the cake pan inside to preheat as well.
- In a mixing bowl, whisk together eggs and sugar until frothy. Add coconut milk and vanilla extract, and mix until combined.
- In a separate bowl, sift together tapioca starch, flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Remove the preheated pan from the oven, lightly grease it, and pour the batter through a fine strainer into the pan.
- Tap the pan gently on the counter to release any bubbles.
- Bake for 45–50 minutes or until the top is golden brown and a toothpick comes out clean.
- Let the cake cool for at least 30 minutes before removing from the pan. Slice and serve warm or at room temperature.
Notes
- Ensure the cake pan is hot before adding the batter to help form the honeycomb texture.
- Straining the batter creates a smoother texture with fewer lumps.
- Use room-temperature eggs for better rise and consistency.
- Store in an airtight container at room temperature or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 93mg