Coconut cake with tropical fruit and palm sugar syrup

Take your tastebuds on a holiday with this exotic Balinese dessert.

Ingredients
    400ml can coconut cream
    6 eggs
    1/2 cup caster sugar
    1 1/2 cups glutinous rice flour
    1/3 cup grated dark palm sugar
    565g can jackfruit, drained, rinsed, chopped
    1 star fruit, sliced
    1/4 (275g) papaya, deseeded, peeled, chopped

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) springform pan. Whisk coconut cream, eggs, caster sugar and a pinch of salt together in a large bowl. Slowly add rice flour, whisking to combine. Pour mixture into prepared pan. Bake for 1 hour 20 minutes or until puffed and golden. Stand in pan for 5 minutes. Using a flat-bladed knife, gently loosen edges from pan. Turn out onto a large plate.

Place palm sugar and 2 tablespoons cold water in a saucepan over medium heat. Bring to the boil, stirring until sugar has dissolved. Boil for 1 minute or until slightly thickened. Remove from heat. Cool for 10 minutes. Combine fruit in a bowl.

Serve cake with fruit and sugar mixtures.

Super Food Ideas - December 2010
Recipe by Michelle Noerianto