Combine all the ingredients for the coconut milk mixture in a pot and cook over low heat until it begins to simmer. Let it simmer gently for 5 minutes, stirring constantly, making sure it never boils to prevent curdling. Remove from heat, strain to remove the spices, and set aside to cool.

In a bowl, mix all the yeast mixture ingredients thoroughly, stirring well to dissolve the flour completely and avoid lumps. Set aside for about 15 to 20 minutes to allow the yeast to bloom and become frothy.

Crack the eggs into a mixing bowl and gently whisk with a fork or whisk just until combined—avoid incorporating air or thickening the mixture. Gradually add the tapioca flour mixed with 1/2 teaspoon of salt in two additions, alternating with the slightly warm coconut milk mixture after it has cooled. Switch to a spatula and fold carefully until the batter is smooth and lump-free. Finally, fold in the yeast mixture until just combined. Pass the batter through a sieve to remove any lumps, then cover and leave it in a warm place (such as inside an oven) to ferment for 3 hours.

Before baking, gently stir the Ambon batter to reincorporate any flour that has settled at the bottom. Let it rest for 5 minutes to settle again. Line your baking tin with parchment paper. Pour the batter through a sieve into the prepared tin.

Prepare a hot plate by covering it with foil to evenly temper the bottom heat. Place the baking tin on the hot plate over medium heat (about 180°C) and bake for 90 minutes. In the first 10 to 15 minutes, you should see bubbles forming through the batter—if not, increase the heat slightly. Continue baking until the edges are crisp and golden and the top, while still slightly moist, stops bubbling.

Transfer the baking tin to a preheated oven and bake for an additional 2 to 3 minutes at 180°C until the top becomes spongy and develops a golden color.

Remove the cake from the oven, take off the parchment paper, and let it cool completely. Once cooled, slice and enjoy.