Pandan Honeycomb Cake (Bánh Bò Nướng)
Serves 12
20 mins prep
55 mins cook
75 mins total
This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake is known as Bánh Bò Nướng. This cake has a spongy, soft texture, and lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!
Preheat the oven to 350 degrees F / 180 C.
Crack eggs and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture.
Add in coconut oil, water, coconut milk and pandan extract and mix until combined.
Mix all the dry ingredients together.
Add the dry ingredients to the egg mixture and mix slowly until fully combined.
Grease the bundt tin with cooking spray and pour the prepared batter to the pan.
Bake for 50-55 minutes. Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes.
Remove the cake from the form and let it cool. Top with shredded coconut (optional) and serve.
