Vietnamese Honeycomb Cake

sources:here 

Ingredients:
-200ml thick coconut milk/cream (200ml = 1/2 can)
-1 cup sugar
-6 eggs
-2 cups tapioca starch
-2 1/2 tsp baking powder (single acting, NEVER use double acting)
-pandan leaves or extract (optional)

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What to Do:
1) Boil together coconut milk and sugar (add pandan leaves to 'syrup' if you want) until sugar dissolves, cool completely.
2) Mix together baking powder and tapioca.
3) Beat eggs and add syrup (1) then add to tapioca mix (3). Mix everything together until smooth.
4) bake at 350'F for about 45-50 mins, until golden.
Invert the cake to cool.