Pandan Honeycomb Cake – Crafts to Crumbs

Ingredients

• 2 cups tapioca starch
• 1 tablespoon baking powder (double acting)
• ¼ teaspoon salt
• 1 cup sugar
• 200 ml (half 13.5 oz can) coconut milk
• 1/3 cup pandan juice (6-7 pandan leaves pureed with water and strained)
• 2 pandan leaves (fresh or frozen) – cut into small pieces
• ¼ teaspoon pandan extract (optional)
• 4 large eggs
• Cooking spray for pan