Servings: 4 people
Equipment
- 1 round baking pan (7-8 inch diameter or 18-20 cm)
Ingredients
I highly recommend using a kitchen scale to measure.
- 3 eggs (Size M)
- 140 g tapioca starch
- 10 g all-purpose flour (or rice flour or tapioca starch)
- 240 g coconut milk (full-fat)
- 5 g coconut oil (or melted butter) (about 1 tsp)
- 180 g palm sugar
- 4 g baking powder (double-acting or single-acting) (almost 1 tsp)
- 2 g baking soda (almost ½ tsp)
- ½ tsp salt
- Cooking oil (for greasing the pan)
Instructions
Prepare the Batter
- Lightly beat the eggs.
- In a pot, gently heat palm sugar, salt, and coconut milk until smooth (don’t boil). Slowly whisk into the eggs and let cool for 15 min.
- Whisk in tapioca starch and flour, then strain. Mix in baking powder, baking soda, and coconut oil. Strain again for a smooth batter.
Prepare the Mold & Bake
- Grease the bottom of the mold only, then pour in the batter. Cover with foil if your oven can’t turn off top heat.
- Preheat oven to 340°F (170°C), no fan, top heat off if possible, 15–20 min.
- Place the cake on the second rack. Bake in stages:- 15 min at 340°F (170°C)- 30 min at 265°F (130°C), uncover (or turn on top heat)- Finally, 355°F (180°C), bake 15 min more until golden.
Cool & Enjoy
- Let cake cool completely in the mold for easy unmolding.
- Cut into bite-sized pieces. Enjoy on its own or drizzle with sweet coconut sauce (highly recommended!).
Tried this recipe?Let us know how it was!