This Matcha Honeycomb Cake puts a green tea twist on the familiar chewy and beautifully tunnelled honeycomb cake.

Made with coconut milk, tapioca flour and a generous amount of matcha, the cake has a springy, slightly chewy texutre with an earthy matcha flavour that remains noticeable even after baking. The coconut milk rounds out the bitterness, while the characteristic honeycomb tunnels made every slice especially satisfying to reveal.

Unlike softer sponge cakes, honeycomb cakes needs sufficient heat and baking time for its internal structure to set. Although the outside may look ready, removing it too early can cause the cake to collapse. This recipe therefore uses a slightly longer bake and a gradual cooling process to help the cake hold its shape!

Why You’ll Love This Matcha Honeycomb Cake

  • Recognisable matcha flavour, rather than simply just being green in colour
  • The centre develops attractive, vertical honeycomb tunnels
  • Pleasantly chewy, bouncy and slightly dense texture
  • Coconut milk balances the earthy and mildly bitter matcha, a very nice flavour combination
  • Impressive cross-section for serving!

How Strong is the Matcha Flavour?

The matcha flavour in a honeycomb cake will naturally be softer than in matcha lattes or chocolates. This is because coconut milk, eggs and the longer baking time can mute some of the matcha’s fresher aromas. However, I designed this recipe to use more culinary matcha to give the cake a more noticeable, distinct matcha flavour without making it unpleasantly bitter.

For the best result, use a reasonably fresh culinary-grade matcha with a bright green colour and noticeable aroma!

Tips for Success

  • Use a metal cake pan. They are able to conduct heat more effectively than a glass or thick ceramic pan, helping the edges and base set quickly, supporting the formation of the honeycomb structure.
  • Whisk the eggs gently! The eggs should be fully combined but not become pale or foamy. Excessively airy batter, including from the eggs, may rise dramatically in the oven and collapse once removed.
  • Sift the matcha thoroughly. Matcha tends to form stubborn lumps, sifting it together with the flours and baking powder helps distribute the flavour and colour more evenly.
  • Do not remove the cake too early. Honeycomb cake can appear cooked on the surface even when the centre is too soft to support itself. The centre should feel set rather than jiggly. Furthermore, a cake removed too early may sink or collapse as the trapped steam escapes.

I hope the video will be of help too and feel free to let me know if you’ve any other questions!

Matcha Honeycomb Cake Recipe
by Javier Tan July-12-2026

This Matcha Honeycomb Cake is chewy, springy and filled with beautiful tunnels, each bite comes with a clear noticeable matcha flavour.

Ingredients

  • 1 Cup minus 1 Tbsp and 1 Tsp or 220g Coconut Milk
  • 1/3 Cup + 1 Tbsp or 80g of White Sugar
  • 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
  • Approx 2 Tbsps or 12g Matcha Powder (Culinary-grade and reasonably fresh if possible)
  • 1 Tbsp or 15ml Neutral Oil (e.g. canola, sunflower) + extra for oiling pan

Instructions

  1. At low heat, combine coconut milk with sugar and salt until all the sugar has dissolved, approx 2 mins. Set aside to cool till warm.
  2. Meanwhile, oil half the sides and bottom of your 7 inch cake pan and place into the oven to pre-heat at 180C for 10 mins.
  3. Once coconut milk mixture has cooled slightly, whisk 5 eggs and whisk into the pandan mixture until of a uniform consistency.
  4. Sift and mix in the two flours, matcha powder and baking powder for 2 – 3 minutes, do not overmix.
  5. Remove the hot pan, and strain the batter directly into the pan (okay if you strain into a bowl and transfer).
  6. Then, bake immediately for 10 mins, and reduce the temperature to 170C for another 40 – 45 minutes. A toothpick inserted should come out almost clean. For best success, you can leave the cake in the switched off oven for another 10 minutes.
  7. Unmould while warm 10 minutes later. Then, only slice in after the cake has fully cooled.
  8. Serve and enjoy!

Details

  • Prep time: 40 mins
  • Cook time: 45 mins
  • Total time: 1 hour 25 mins
  • Yield: 1 Chewy and Fragrant Matcha 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