Honeycomb cake palm sugar
This honeycomb cake is light, chewy, and naturally fragrant with palm sugar. The method itself is not difficult, but success depends on understanding your oven and baking at the right temperature. When I first started, I failed 7 out of 10 times — but once I mastered the heat control, the honeycomb texture came out beautifully every time.
Ingredients
175 g palm sugar
200 g coconut milk (at least 23% fat)
45 g cream (35% fat)
3 eggs
135 g tapioca flour
10 g all-purpose flour
3.5 g baking powder
2.5 g baking soda
5 g butter
Method
Preheat the oven to 180°C with the cake mold inside for 10 minutes.
Melt the palm sugar together with the coconut milk and cream until smooth, then let cool slightly.
In a separate bowl, whisk the eggs gently — avoid creating too much foam.
Combine the tapioca flour and all-purpose flour in a bowl.
Slowly add the sugar–coconut mixture to the eggs, mixing until combined.
Fold in the flour mixture until smooth.
Strain the batter once to remove any lumps.
Take out 15–20 ml of the batter, mix in the baking powder and baking soda until dissolved, then pour this mixture back into the main batter. Strain again for a smooth consistency.
Remove the hot cake mold from the oven, brush the sides and bottom with 5 g of melted butter to prevent sticking.
Pour the batter into the mold and cover with aluminum foil.
Bake at 180°C for 10 minutes, then reduce to 120°C and bake for 30 minutes.
Open the oven, remove the foil, and finish baking at 180°C for 10 minutes until golden and cooked through.
Allow the cake to cool completely before slicing to reveal the honeycomb interior.
Plating & Serving
Slice into even slices for serving.
The cake can be stored in the refrigerator; when ready to eat, warm each slice in the microwave for 30 seconds to 1 minute to bring back its soft, chewy texture.
Serve as it is, or pair with hot tea or Vietnamese iced coffee for balance.
Professional Notes
Oven temperature is critical: If the oven is too hot, the cake will rise quickly and collapse; if it’s too low, the honeycomb texture won’t form. Always preheat and control the temperature carefully.
Eggs should not be over-whisked: Too much foam creates an uneven crumb instead of the smooth honeycomb texture.
Dissolving baking powder & baking soda separately: This ensures they activate evenly throughout the batter, preventing air pockets or dense spots.
Straining twice: Removes lumps and creates the smooth, glossy batter needed for an even texture.
Mold preparation: Heating the mold and brushing with butter prevents sticking and helps the cake rise evenly.
