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Preheat the oven to 350°F. Place an empty Bundt pan inside the oven to heat up while the oven preheats.

In a large mixing bowl, crack the 7 large eggs. Add the entire can of coconut milk, granulated sugar, and pandan extract. Whisk thoroughly until the sugar is completely dissolved and the mixture is a uniform, vibrant green color.

In a separate medium bowl, combine the tapioca starch, rice flour, baking powder, and salt. Mix well with a wooden spatula or whisk to ensure all dry ingredients are evenly distributed.

Gradually pour the green wet mixture into the dry ingredients in batches, mixing with a spatula and whisk until all ingredients are fully incorporated. Be careful not to overmix the batter.

Pour the entire cake batter through a fine-mesh sieve into another clean bowl. This step helps remove any potential lumps, ensuring a smooth and uniform batter for a better honeycomb texture.

Once the oven is preheated, carefully remove the hot Bundt pan using oven mitts. Using a pastry brush, generously grease the entire interior of the hot pan with the melted butter. Ensure all crevices are coated to prevent sticking and promote a golden crust.

Carefully pour the prepared green batter into the buttered Bundt pan.

Bake for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake has a golden-brown exterior and a springy texture.

Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve.


Preheat the oven to 350°F. Place an empty Bundt pan inside the oven to heat up while the oven preheats.

In a large mixing bowl, crack the 7 large eggs. Add the entire can of coconut milk, granulated sugar, and pandan extract. Whisk thoroughly until the sugar is completely dissolved and the mixture is a uniform, vibrant green color.

In a separate medium bowl, combine the tapioca starch, rice flour, baking powder, and salt. Mix well with a wooden spatula or whisk to ensure all dry ingredients are evenly distributed.

Gradually pour the green wet mixture into the dry ingredients in batches, mixing with a spatula and whisk until all ingredients are fully incorporated. Be careful not to overmix the batter.

Pour the entire cake batter through a fine-mesh sieve into another clean bowl. This step helps remove any potential lumps, ensuring a smooth and uniform batter for a better honeycomb texture.

Once the oven is preheated, carefully remove the hot Bundt pan using oven mitts. Using a pastry brush, generously grease the entire interior of the hot pan with the melted butter. Ensure all crevices are coated to prevent sticking and promote a golden crust.

Carefully pour the prepared green batter into the buttered Bundt pan.

Bake for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake has a golden-brown exterior and a springy texture.

Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve.
