This is a deliciously sweet signature cake from Palembang
Heat oven to 180c for 10 mins. Grease 22x22x7 baking pan with margarine. Cut a sheet of baking paper to size and fit it into greased pan.
Grease baking paper and sprinkle evenly with flour.
Whisk eggs and sugar until light and foamy. Drizzle flour into the egg mixture while continuing to whisk steadily. Then add coconut milk, whisking it into the batter, before pouring in the sweet condensed milk. Whisk until all ingredients are well combined.
Pour 2-3 ladlefuls of batter into the pan. Bake until the surface solidifies and turns a light golden brown. Remove from oven. Flatten the cake with the back of ladle, before greasing the top with margarine. Pour another 2-3 ladlefuls of batter on top of cake. Bake until golden brown. Repeat this process with remaining batter.
After last layer of batter is poured, bake for another 20 mins until golden brown. Remove from oven to cool.