Combine all the ingredients for the coconut milk mixture in a pot. Heat gently over low heat, stirring constantly, until it begins to simmer. Allow the mixture to simmer for 5 minutes to steep the spices, ensuring it does not boil. Remove from heat, strain to discard the spices, and set aside to cool.

In a small bowl, mix the yeast, flour, sugar, and warm water. Stir until smooth with no lumps. Let the mixture sit for 15–20 minutes until the yeast blooms.

Crack the eggs into a mixing bowl and gently mix with a whisk or fork until just combined. Avoid whipping air into the eggs to keep the batter light.

Sift the tapioca flour and mix it with the salt. Gradually incorporate the flour mixture into the eggs in two parts, alternating with the cooled coconut milk mixture. Use a spatula to combine the ingredients thoroughly, ensuring no lumps remain.

Add the yeast mixture and stir gently until just mixed. Strain the batter to remove any lumps and leave it to ferment in a warm place, such as an oven, for 3 hours.

Stir the batter to reincorporate the settled flour when ready to bake. Let it rest for 5 minutes to settle again. Line a baking tin with parchment paper and pour the batter through a sieve into the prepared tin.

Place a hot plate over medium heat (~180°C) and cover it with a layer of foil to diffuse the heat. Place the baking tin on the hot plate and cook for 90 minutes. In the first 10–15 minutes, bubbles should appear in the batter. If not, slightly increase the heat. Continue cooking until the edges are crisp and the top stops bubbling but remains slightly wet.

Preheat the oven to 180°C. Transfer the baking tin to the oven and bake for 2–3 minutes until the top is golden and spongy.

Remove from the oven and allow the cake to cool in the tin. Once cooled, take it out, remove the parchment paper, slice, and serve. Enjoy this unique and aromatic treat!