Combine the coconut milk and sugar in a saucepan. Heat over high heat, stirring constantly until the sugar dissolves. Once the sugar is fully dissolved, remove from heat and let the mixture cool to about 95–105°F (35–40°C)—it should feel warm to the touch. Warm coconut milk helps the yeast activate, but if it’s too hot, it can weaken or kill the yeast. In a mixing bowl, combine the tapioca starch and instant yeast, and mix well.

Add the eggs and beat until the mixture is smooth.
- Pour the warm coconut milk mixture into the bowl with the flour and eggs, and mix until smooth and well combined.

Cover the bowl tightly with a towel, plastic wrap, or a lid. Let it rest in a warm place (86–95°F/30–35°C) for about 2 to 2.5 hours, until bubbles form on the surface.
- Once bubbles appear, gently stir the batter with a spoon to combine the ingredients again, making sure to mix in any batter that has settled at the bottom. Stir gently to avoid breaking too many bubbles.

Preheat the oven to 350°F (180°C) for 10 minutes. Pour the batter into a nonstick baking pan and place it on the lowest rack of the oven. Bake for 40–45 minutes. Check for doneness by inserting a toothpick—if it comes out clean, the cake is done.