• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 330ml thick coconut milk
  • 100ml lukewarm water
  • 50g plain flour
  • 1 tsp instant yeast
  • 150g rice flour
  • 100g tapioca flour
  • 250g castor sugar
  • 180ml coconut water
  • 5 egg yolks
  • ½ tsp vanilla essence
  • ¾ tsp salt


  1. Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
  2. Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.
  3. Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
  4. Add fermented yeast mixture and the cooled coconut milk to mix.
  5. Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
  6. Turn batter into a lightly greased tray and bake in preheated oven at 200°C and grill until the top of the cake is golden brown.

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