Soft, chewy, fragrant and beautifully bouncy, this Pandan Honeycomb Cake is one of those bakes where the magic is truly on the inside. Once sliced, you get these gorgeous tunnel-like honeycomb layers running through the cake, with a lovely pandan coconut fragrance in every bite.

This recipe is inspired by the classic honeycomb-style cakes popular in Southeast Asia, especially White Sugar Cake and the Vietnamese bánh bò nướng, but made with a familiar pandan coconut flavour that many of us love. The texture is chewy yet tender, slightly springy, and really satisfying when served with tea or coffee.

Why You Will Love This Pandan Honeycomb Cake

  • Perfect if you enjoy chewy kueh-like textures. It is not meant to be fluffy like chiffon cake or soft like butter cake. Instead, it has springly, slightly elastic bite from the tapioca flour, balanced with the richness of coconut milk and fragrance of pandan
  • Beautiful bake for sharing. The outside looks simple and golden, but once you slice into it, the honeycomb tunnels make it so visually satisfying

Tips For Success

  • Make sure the pan is hot before the batter goes in. This is one of the most important steps for creating the tunnel-like texture
  • Avoid overwhisking the eggs. You only need to mix until uniform, too much air can affect the final texture
  • Strain the batter before baking. This helps remove lumps from the tapioca flour and give a smoother, more even cake
  • Do not slice the cake too early. It may be tempting, but the honeycomb texture is more pronounced when the cake is cooled.

I hope you will enjoy making this fragrant and delicious Pandan Honeycomb Cake and without further ado, the recipe!

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Pandan Honeycomb Cake Recipe
by Javier Tan May-27-2026

Soft, chewy Pandan Honeycomb Cake with fragrant coconut milk and beautiful honeycomb tunnels. Includes tips for the best bouncy texture.

Ingredients

  • 1 Cup minus 1 Tbsp and 1 Tsp or 220g Coconut Milk
  • 8 Pandan Leaves, cut into small slices
  • 1/3 Cup + 1 Tbsp or 80g of White Sugar
  • (Optional if using pandan leaves leaves) 1/2 Tsp or 2.5ml of Pandan Extract, if not, use 5ml – 7.5ml if not using pandan leaves
  • Pinch of Salt
  • 5 Large Eggs, approx 60g each
  • 1 Cup or 120g of Tapioca Flour
  • Approx 2 Tbsp or 20g of Rice Flour
  • 2 Tsp or 8g of Baking Powder
  • 1 Tbsp or 15ml Neutral Oil (e.g. canola, sunflower) + extra for oiling pan

Instructions

  1. Blend coconut milk with cut pandan leaves and strain into a saucepan.
  2. Then, add in sugar and salt and heat at low heat until all the sugar has dissolved, approx 2 mins. Set aside to cool till warm.
  3. Meanwhile, oil the sides and bottom of your 7 inch cake pan and place into the oven to pre-heat at 180C for 10 mins.
  4. Once pandan mixture has cooled slightly, whisk 5 eggs and whisk into the pandan mixture until of a uniform consistency.
  5. Sift and mix in the two flours and baking powder for 2 – 3 minutes, do not overmix.
  6. Remove the hot pan, and strain the batter directly into the pan (okay if you strain into a bowl and transfer).
  7. Then, bake immediately for 10 mins, and reduce the temperature to 170C for another 35 – 40 minutes. A toothpick inserted should come out almost clean.
  8. Unmould while warm 10 minutes later. Then, only slice in after the cake has fully cooled.
  9. Serve and enjoy!

Details

  • Prep time: 40 mins
  • Cook time: 45 mins
  • Total time: 1 hour 25 mins
  • Yield: 1 Soft and Fragrant Pandan Honeycomb Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten at room temp within the same day, or refrigerated if eating 2 – 3 days later.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan