Once the oven is preheated to 350° F, I make the batter by whisking together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 2 teaspoons baking powder, 1/8 teaspoon of five-spice powder (optional), and 1/4 cup unsweetened cocoa powder. To the flour mixture, I whisk in 2/3 cup of coconut milk, 1 teaspoon of vanilla extract (or coconut extract), and 2 tablespoons of melted butter.Once the mixture forms a thick, cohesive mass, I spread the batter onto the bottom of an ungreased 8x8 glass or porcelain baking pan. One cup of finely grated coconut or palm sugar is sprinkled evenly all over the surface of the batter, followed by 1/4 cup of unsweetened cocoa powder. Then 1 1/2 cups of boiling water is poured on top of everything.

The cake is baked for exactly 30 minutes. At the end of the baking time, you'll see that a crust has formed on the top with a pool of gooey sauce bubbling underneath. The cake needs to rest at room temperature for 10 minutes to allow the sauce to thicken up to pudding consistency before serving.