YT Recipe

Easy Vietnamese Honeycomb Cake recipe # easy dessert

Easy Vietnamese Honeycomb Cake recipe # easy dessert is a easy Filipino recipe that serves 8. 212 calories per serving. Recipe by At Home In Stephanie’s Kitchen on YouTube.

Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min

Cost: $5.00 total, $0.63 per serving

Ingredients

  • 4 pieces Large Eggs (room temperature)
  • 1 cup Granulated Sugar (fine granulated)
  • 1 can (13.5 oz) Coconut Milk (full‑fat, shaken before opening)
  • 1 package (≈8 oz) Tapioca Starch (also called tapioca flour, sift before use)
  • 2 packets (≈1 tsp each) Single‑Acting Baking Soda (fresh, unopened)
  • 1 tsp Pandan Extract (liquid extract, adds fragrance and green hue)

Instructions

  1. Preheat Oven

    Set the oven to 350°F (177°C) and allow it to fully preheat.

    Time: PT10M

    Temperature: 350°F

  2. Adjust Oven Rack

    Remove the middle rack to create space for the cake pan on the lower rack.

    Time: PT1M

  3. Combine Eggs and Sugar

    Crack the 4 large eggs into a mixing bowl, add 1 cup granulated sugar, and whisk until the mixture is light and slightly frothy.

    Time: PT5M

  4. Add Coconut Milk

    Pour the 13.5‑oz can of coconut milk into the bowl and whisk until fully incorporated.

    Time: PT2M

  5. Incorporate Tapioca Starch

    Add the entire package of tapioca starch and whisk until the batter is smooth and free of lumps.

    Time: PT3M

  6. Add Baking Soda

    Stir in the 2 packets of single‑acting baking soda, mixing just until combined.

    Time: PT1M

  7. Sift Batter into Pan

    Line the 9‑inch round cake pan with parchment paper. Using a fine mesh sieve, pour the batter through the sieve a little at a time directly into the pan, smoothing the surface with a spatula.

    Time: PT5M

  8. Add Pandan Flavor

    Drizzle 1 tsp pandan extract over the batter and gently swirl with a spatula to distribute the flavor and color.

    Time: PT1M

  9. Bake the Cake

    Place the pan on the lower rack and bake for 50‑60 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT55M

    Temperature: 350°F

  10. Cool and Unmold

    Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack to cool completely.

    Time: PT10M

  11. Serve

    Slice and serve the cake plain or with a dusting of powdered sugar.

    Time: PT0M

Nutrition Facts

Calories
212
Protein
1 g
Carbohydrates
31 g
Fat
7 g
Fiber
0.1 g

Dietary info: Vegetarian, Gluten‑Free, Not Vegan

Allergens: Eggs, Coconut

Last updated: April 19, 2026

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Easy Vietnamese Honeycomb Cake recipe # easy dessert

Recipe by At Home In Stephanie’s Kitchen

A light, fluffy Filipino-inspired coconut pandan sponge cake made with coconut milk, tapioca starch, and fragrant pandan extract. Perfect for tea time or celebrations, this gluten‑free cake is simple to bake and delivers a delicate tropical flavor.

EasyFilipinoServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
38m
Prep
55m
Cook
11m
Cleanup
1h 44m
Total

Cost Breakdown

$5.00
Total cost
$0.63
Per serving

Critical Success Points

  • • Preheating the oven to the correct temperature
  • • Sifting the batter into the pan to ensure a smooth texture
  • • Baking until a clean toothpick emerges to avoid under‑ or over‑baking

Safety Warnings

  • • Handle the hot oven and pan with oven mitts to avoid burns.
  • • Raw eggs can carry salmonella; ensure the batter is fully cooked before serving.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Coconut Pandan Sponge Cake in Filipino cuisine?

A

Coconut pandan cake, known locally as "Pandan Cake," is a beloved Filipino dessert that blends the tropical flavors of coconut milk and pandan leaf. It became popular during the mid‑20th century when canned coconut milk and imported baking ingredients made light, airy cakes accessible to home bakers.

cultural
Q

What are the traditional regional variations of pandan cake in the Philippines?

A

In the Visayas, the cake is often layered with a sweet coconut cream frosting, while in Luzon many families add a swirl of ube (purple yam) for color contrast. Some regions also use fresh pandan juice instead of extract for a more natural aroma.

cultural
Q

How is Coconut Pandan Sponge Cake traditionally served in Filipino celebrations?

A

It is typically served at birthdays, fiestas, and Christmas gatherings, sliced into bite‑size pieces and sometimes dusted with powdered sugar or paired with fresh mango slices for extra freshness.

cultural
Q

What occasions or celebrations is Coconut Pandan Sponge Cake traditionally associated with in Filipino culture?

A

The cake appears at birthday parties, graduations, and holiday feasts such as Noche Buena, where its light texture balances richer dishes on the table.

cultural
Q

How does Coconut Pandan Sponge Cake fit into the broader Filipino dessert tradition?

A

Filipino desserts often highlight coconut and tropical fruits; this cake exemplifies that tradition by using coconut milk as the primary liquid and pandan for fragrance, echoing classic treats like bibingka and leche flan.

cultural
Q

What are the authentic traditional ingredients for Coconut Pandan Sponge Cake versus acceptable substitutes?

A

Authentic ingredients include full‑fat canned coconut milk, tapioca starch, and pandan extract or fresh pandan leaves. Acceptable substitutes are almond milk for coconut milk, cornstarch for tapioca starch, and vanilla extract if pandan is unavailable, though the flavor profile will change.

cultural
Q

What other Filipino dishes pair well with Coconut Pandan Sponge Cake?

A

It pairs nicely with a cup of barako coffee, fresh tropical fruits like mango or pineapple, and can be served alongside other light desserts such as buko pandan salad for a themed dessert spread.

cultural
Q

What makes Coconut Pandan Sponge Cake special or unique in Filipino cuisine?

A

Its unique combination of a gluten‑free tapioca base and the fragrant, naturally green pandan flavor sets it apart from typical butter‑based Filipino cakes, offering a lighter, more airy crumb that stays moist for days.

cultural
Q

How has Coconut Pandan Sponge Cake evolved over time in the Philippines?

A

Originally made with fresh pandan juice and homemade coconut milk, modern versions use canned coconut milk and bottled pandan extract for convenience, allowing home cooks to achieve consistent flavor and texture with less effort.

cultural
Q

What are the most common mistakes to avoid when making Coconut Pandan Sponge Cake at home?

A

Common errors include over‑mixing the batter, which can deflate the eggs; using old baking soda, which prevents proper rise; and opening the oven door too often, which can cause the cake to collapse.

technical
Q

How do I know when Coconut Pandan Sponge Cake is done cooking?

A

Insert a toothpick or thin skewer into the center of the cake; it should come out clean or with just a few moist crumbs. The top should be lightly golden and spring back when gently pressed.

technical
Q

Can I make Coconut Pandan Sponge Cake ahead of time and how should I store it?

A

Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to four days, or you can freeze slices for up to two months.

technical
Q

What does the YouTube channel At Home In Stephanie’s Kitchen specialize in?

A

The YouTube channel At Home In Stephanie’s Kitchen specializes in approachable, family‑friendly home cooking with a focus on comfort foods, quick weeknight meals, and simple desserts that use everyday pantry ingredients.

channel
Q

What is the cooking philosophy and style of the YouTube channel At Home In Stephanie’s Kitchen?

A

Stephanie’s cooking philosophy emphasizes easy‑to‑follow steps, minimal equipment, and making classic dishes accessible to beginners while still delivering flavorful results. Her style is warm, conversational, and often includes helpful visual cues.

channel
More like this:Filipino RecipesDessert RecipesMore by At Home In Stephanie’s Kitchen

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