Combine grated coconut, corn flour and salt in a bowl. Mix well to blend. Spread about one to two tablespoonfuls of coconut mixture on to the base of miniature plastic or heat resistant cups. Press down gently so that the ingredients will stay evenly on the base. Set aside.
Grate gula Melaka through a grater until fine. Mix with sugar and eggs and Ovalette. Beat with an electric beater. Add coffee and cocoa powder and milk to mix.
Fold in sifted dry ingredients to blend and stir in coconut milk to mix into an even batter. Use a ladle to transfer just enough batter to fill the prepared miniature cups to almost full.
Steam the cups in a steamer over rapid boiling water over high heat for 1015 minutes or until the little cakes are done.