Honey Comb Cake

Ingredients:


7 eggs (about 1 1/2 cup)
1 can 14 oz. Coconut Cream (I like Savoy Coconut Cream)
2 cups sugar (less 2Tbsps for less sweet)
1 bag 15oz Tapioca Starch (1st F, or Buddha Brand)
1 bag Vanilla
4 tsp baking powder
Pandan leaves extract (about 1 - 2 tsp to reach color desired)

1 - 2 Tbsp Butter to brush cake pan

Heat oven at 375 degree


Brush cake pan with butter

Put all ingredients together in a mixing bowl, mix well with a spoon then use the hand blender medium speed - blend everything together about 5 - 10 minutes until blended.

Pour mixture through a strainer with small hole while pouring down into pan (this will make the honeycomb)

Bake about 40 minutes then lower to 350 degree and bake another 10 minutes or until golden (to test- use a toothpick pick though the cake, if the toothpick is clean then it is ready)