Learn this from chef Azrah Kamala Shashi's Thai Food recipe book. I feel this cake is easy to prepare and taste good.
200g flaked (hand grated) , peeled coconut ( I use 260g and just bought the white peeled coconut)
310g sugar (I use 240g taste very sweet to me, next time I will only use 200g will do. )
75g glutinous rice flour , sifted
35g arrowroot flour (sago flour ), sifted
1 tsp vanilla essence ( I use 1/2 tsp only)
2 egg yolks , (beaten, egg wash， I forgot this but luckily the cake turn out good )
1. Combine the eggs, coconut flakes, sugar, glutinous rice flour, arrowroot flour and vanilla essence to form a creamy batter.
2. Grease 15-cm / 6 inch fluted muffin tins. Spoon the batter into the tins and top with the beaten egg yolks. (I use paper case line on the tart (4.5cm) mould.)
3. Bake in a preheated 180ºC / 350ºF oven for 20 minutes or until golden. Cool completely before removing from the tin.
P/S: With this recipe I manage to have 54pcs coconut cake. (4.5cm tart mould )