Malaysian Honeycomb Cake: 7 Secrets to a Perfect Dessert

Name: Malaysian Honeycomb Cake: 7 Secrets to a Perfect Dessert
Prep time: 15 min
Cook time: PT-491039H29M3S
Total time: 3 h 5 min
Cuisine: Malaysian
Ingredients: 2 cups all-purpose flour; 1 1/2 cups white sugar; 4 large eggs; 1 cup unsalted butter, melted; 1/2 cup coconut milk; 1 teaspoon baking powder; 1/4 teaspoon salt

by Jannet Lisa

4 de January de 2026

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Malaysian Honeycomb Cake is a delightful dessert that combines a soft, spongy texture with a unique caramelized appearance. This traditional cake, also known as Kek Gula Hangus, is a beloved treat in Malaysia, celebrated for its distinct honeycomb structure that melts in your mouth. Whether you’re looking to impress guests or enjoy a sweet slice yourself, this cake is sure to become a favorite in your dessert repertoire.

Why You’ll Love This Malaysian Honeycomb Cake

This Malaysian Honeycomb Cake recipe is not just about looks; it’s about flavor and texture! Here are a few reasons why this cake is a must-try:

**Deliciously Sweet**: The combination of sugar and coconut milk creates a rich, sweet flavor.
**Unique Texture**: The honeycomb-like structure provides a delightful contrast between soft cake and a slightly crunchy crust.
**Easy to Make**: With our Easy Malaysian Honeycomb Cake tutorial, you’ll find it simple to whip up this dessert in no time.
**Perfect for Any Occasion**: This cake is versatile enough for celebrations or casual gatherings.
**Traditional Recipe**: Experience the authentic taste of a Traditional Malaysian Honeycomb Cake.
**Vegetarian-Friendly**: Suitable for vegetarians, making it a perfect choice for everyone!

Ingredients for Malaysian Honeycomb Cake

Gather these items:

2 cups all-purpose flour
1 1/2 cups white sugar
4 large eggs
1 cup unsalted butter, melted
1/2 cup coconut milk
1 teaspoon baking powder
1/4 teaspoon salt

How to Make Malaysian Honeycomb Cake Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.
Step 4: Slowly pour in the melted butter and coconut milk, mixing until well combined.
Step 5: Gradually fold the dry ingredients into the wet ingredients, mixing just until no dry pockets remain.
Step 6: Pour the batter into the prepared cake pan, smoothing the top.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 9: Once cooled, dust the top of the cake with powdered sugar before serving.

Pro Tips for the Best Malaysian Honeycomb Cake

Keep these in mind:

Ensure your eggs are at room temperature for better mixing.
Don’t overmix the batter; fold gently to maintain the cake’s airy texture.
Use fresh coconut milk for the best flavor and moisture.
Monitor baking time to prevent overbaking, which can dry the cake.

Best Ways to Serve Malaysian Honeycomb Cake

Here are some delightful serving ideas:

Pair with fresh fruits like mango or strawberries for a refreshing contrast.
Serve with a scoop of vanilla ice cream for a decadent dessert experience.
Enjoy with a cup of Malaysian tea for a traditional touch.

How to Store and Reheat Malaysian Honeycomb Cake

To keep your cake fresh, wrap it in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to enjoy it warm, simply reheat individual slices in the microwave for about 10-15 seconds.

Frequently Asked Questions About Malaysian Honeycomb Cake

What’s the secret to perfect Malaysian Honeycomb Cake?

The secret lies in the gentle folding of ingredients to maintain airiness and using fresh ingredients for flavor enhancement.

Can I make Malaysian Honeycomb Cake ahead of time?

Yes, you can bake it a day in advance. Just store it properly, and it will taste delicious the next day!

How do I avoid common mistakes with Malaysian Honeycomb Cake?

Avoid overmixing the batter and ensure accurate measurements for the best results. Following the baking time closely is crucial as well.

Variations of Malaysian Honeycomb Cake You Can Try

Feel free to experiment with these variations:

Add pandan extract for a unique flavor and green color.
Incorporate chocolate chips for a chocolatey twist.
Try using almond milk instead of coconut milk for a different taste.
Top with shredded coconut for added texture and flavor.

Malaysian Honeycomb Cake: 7 Secrets to a Perfect Dessert

Author: Jannet Lisa
Total Time: 3 hours 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Learn how to make Malaysian Honeycomb Cake, a soft and spongy cake with a caramelized crust.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups white sugar
4 large eggs
1 cup unsalted butter, melted
1/2 cup coconut milk
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.
Slowly pour in the melted butter and coconut milk, mixing until well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no dry pockets remain.
Pour the batter into the prepared cake pan, smoothing the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.