Directions:

Step 1:
Place the cake pan in the middle of the oven then preheat the oven to 1600c.
Step 2:
Add coconut milk, sugar and 250ml water in a saucepan, heat all mixture on medium and stir well to dissolve sugar till translucent. Turn off the heat and keep them cool.
Step 3:
Crack 6 eggs into a large bowl, use a spoon to whisk all the eggs gently. Don’t whisk well because of causing bubbles.
Add cooking oil, vanilla extract to egg mixture and whisk together gently.
Add coconut milk to the mixture and continue whisking gently
Step 4:
Mix tapioca flour and Alsa powder, stir well
Pour the powder mixture through a strainer to filter and place the mixture bowl in the Step 3 below to catch. Whish all the mixture gently to avoid creating foam.
Step 5:
Get the cake pan heated before from the oven. Grease the bottom of the cake pan
Pour all the assembled mixture to the cake pan through a strainer again. The cake will rise immediately once drop into the pan and get the honeycomb texture.
Step 6:
Place the cake pan into the oven promptly and bake about 35 minutes till the surface get golden. Use a toothpick insert in the center of the cake to test for doneness. If the toothpick come out clean, it means the cake is done.
Take the cake out and let it cool.