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Vietnamese Honeycomb Cake with a slice cut out of it, with hands reaching for a piece. Filled with pandan extract.
55Total Time
20Prep Time
35Bake Time

Vietnamese Honeycomb Cake

0 Reviews

  • Vegetarian

About the bake

This Vietnamese Honeycomb Cake is a unique looking, and tasting bundt style cake from Vietnam. If the golden crust dusted lightly in icing sugar isn't enough to get your mouth watering, simply cut out a slice of this Vietnam inspired cake to reveal a striking green centre - thanks to the natural colouring from the pandan paste. 

What is pandan paste?
Pandan paste is simply derived from processing pandan leaves, providing a concentrated paste which packs flavour and a rich green colouring, perfect for adding to this honeycomb cake.

Love bringing the flavours of bakes from around the World to your kitchen? We've got plenty more recipes full of vibrant flavour and colour just waiting to be baked. Why no try a Victoria Ras Malai, a true showstopper lovingly created by Antony Amourdoux. Or keep it simple but super tasty with a Chinese classic Nian Gao.

55Total Time
20Prep Time
35Bake Time


  1. Step 1:

    In a sauce pan over low heat, add the coconut milk and sugar, stirring until sugar dissolves. Turn the heat off then add the pandan extract. Set aside for about 10-15 minutes to cool completely.

  2. Step 2:

    Preheat the oven at 180 °C/160 °C fan for about 15 minutes.

  3. Step 3:

    In a mixing bowl, lightly beat the 6 eggs, avoid bubbles or foam. (don’t over beat the eggs).

  4. Step 4:

    Pour the cooled coconut mixture into the beaten eggs and gently mix until combined well.

  5. Step 5:

    Gradually add the tapioca flour and baking powder to the egg mixture, don’t over mix. The consistency should be watery. Strain the batter if it’s lumpy.

  6. Step 6:

    Grease a Bundt tin or cake tin with oil or butter, pour cake batter in the pan and bake for 30-35 minutes or until a toothpick comes out clean.

  7. Step 7:

    Leave the cake in oven for about 10-15 minutes, then remove from the oven and turn it over.    


  • For the cake

    • 200ml Full fat coconut milk (from a can)
    • 200g Silver Spoon Caster Sugar
    • 200g Gluten free tapioca flour/starch
    • 2 tsp Baking powder
    • 6 Eggs
    • 5-6 drops Pandan extract


  • Saucepan
  • Mixing bowl
  • Wooden spoon

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