If you do not know what to eat for a snack and want to try something new, you might want to try this recipe. This cake is not a really sweet cake, it tastes of coconut cream and is a little bit crispy from the crust. 

Ingredients: 

12 eggs

200g of sugar (add more if you want it sweeter)

½ of coconut milk can (Savoy Coconut Cream)

380g of Tapioca starch

20g of rice flour

10g of oil (I recommend olive oil)

15g of baking powder

Recipe:

Do not think 12 eggs is a lot, I thought that too when I first made it but it does not give it a bad egg taste! I usually weigh them in my bowl.

I full a bowl with sugar and another 2 bowls with flour. To start, you need to stir the eggs, remember to stir all the ingredients in one direction.Then I put sugar in and continue to stir. Then I put a full bowl of Tapioca starch and 10g of baking powder. I pour half a can of coconut milk, do not get water from the can if you don’t want the cake to stick to the pan. And then stir the mixture until the flour completely dissolves.

After it dissolves, I add the rest of the flour and baking powder into the mixture and continue to stir. While doing it, don’t forget to turn the oven on at 350 degrees Fahrenheit and leave the pan inside. Then take the pan out and put the oil all around the pan, don’t put too much if you don’t want the crust to be hard. I filter the mixture and pour it into the pan. The most important part is pouring the mixture. I use a food basket or you could use anything that has a lot of holes. I poured the mixture into the pan through the basket so that it could create air bubbles, which made the cake have a different texture from others. Then lightly put the pan into the oven, do NOT shake it or do anything too hard on it or it will mess the cake up. Let it bake in the oven for 45-50 minutes and then you are done.

Enjoy it and let me know how it tastes!