Ingredients
- 165 ml coconut cream
- 120 g Palmania soft palmyra nectar
- 200 g eggs, gently stirred
- 170 g tapioca starch; 2 g salt
- 2 tsp melted butter or coconut oil
- 4 g baking soda; butter to grease the pan
How to make it
- Over medium heat, stir coconut cream with soft nectar until dissolved and warm; turn off the heat.
- Check the mixture is not too hot before stirring it into the eggs, to avoid curdling.
- Stir in tapioca starch and salt until evenly combined.
- Strain 2–3 times. Cover and rest for 30 minutes.
- Preheat the oven to 180°C with the baking pan on the second rack from the bottom; use the lowest rack in a small oven.
- After resting, stir melted butter or coconut oil and baking soda into the batter.
- Remove the hot pan, coat with butter, pour in the batter and return to the oven. A nonstick pan helps with unmolding.
- Bake at 180°C for 15 minutes, then 170°C for 15 minutes. Switch off and leave the cake in the oven for another 30 minutes.
For a better result
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