Vietnamese Honeycomb Cake Revisited Recipe

After I visited a Vietnamese Baguette restaurant and they gave me few pieces of honeycomb cake to try, I realized that I haven't been making this cake for a long time.  So, it prompted me to give it a try again.  I got the honeycomb effect and it seem successful, however, I found it on the dry side.  I have no idea why, do you think I baked it for too long?  or I need to add more coconut milk?  Why it is Recipe courtesy of TT, Playing with My Ing:-200ml thick coconut milk/cream (200ml = 1/2 can)-1 cup sugar (I used 1 1/4 cup)-6 eggs-2 cups tapioca starch-2 1/2 tsp baking powder (single acting, NEVER use double acting) {Will cut it down to 2 tsp.}-pandan leaves or extract (I used 1 tsp.) (optional)What to Do:1) Boil together…