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.
Notes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Malaysian Honeycomb Cake, Kek Gula Hangus, dessert recipe