After Vietnamese Coconut Tarts, this time it's Thai Style Coconut Cake adapted from Your Favorite International Cuisine Cookbook by Noel Young. I like it better when it's bake in cupcakes the way I did on top photo. It's easier to bake! I used wheat flour and brown sugar.
1/2 teaspoon salt
100g butter (1 stick), melted
1/2 cup coconut milk
In a bowl, beat the egg whites thoroughly; set aside. In another bowl, mix the sugar, salt and egg yolks, beat well. Add flour and baking powder to the egg mixture. Fold in egg whites, and beat thoroughly. Place in a pan and bake in pre-heated oven for 175°C (350°F) until the top is golden brown. Remove from the heat, prick some holes then top with coconut cream and sprinkle with dessicated coconut.
Have a great week everyone!