Step 2: Place the egg whites and remaining 60g sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip to semi-soft peaks then fold into the cake batter. Pour the cake batter into a 22cm diameter cake tin and
Step 3: In the meantime, make the coconut mousse. Bloom the gelatine in cold water. Once softened, remove and squeeze out excess water. Set aside covered with plastic wrap. Add the coconut cream, sugar and salt into a pan and bring to a simmer. Remove from the heat and add the bloomed gelatine. Allow to cool completely before folding through the whipped cream. Set aside.
Step 4: Cook the tapioca pearls in the water and sugar over low heat until the pearls are transparent and cooked through.
Step 5: Place one cake on the serving plate and pour over the tapioca pearls. Spread evenly and allow to cool. Cover this cooled tapioca pearl layer with half the coconut mousse and place the second cake on top. Cover with the remaining mousse and
Step 6: For the topping, place the palm sugar syrup, water and agar-agar into a pan and bring to the boil. Remove the pan from the heat and stir in the coconut milk. Allow to
Step 7: Pour the topping over the chilled cake and set in the fridge overnight before serving.