Whisk half the sugar with the coconut milk and set aside
Mix the yolks with the remaining sugar and whisk (preferably by machine) for 5 minutes until the yolks are thick and creamy
Fold the rest of the ingredients EXCEPT the butter into the yolk mixture
Heat up your grill and brush the cake tin with some of the clarified butter.
Pour enough batter to make a 1 cm layer and put the pan under the grill - Make sure it's a few shelves lower as you want the batter to cook, not burn.
If the top is colouring too fast and the batter isn't cooked, just put the tin on a lower rack.
If your oven has 2 separate grill & bake sections, I would advise using the oven bit (set to 200c temperature)
Once the first layer has cooked and is firm to the touch (the top should be caramelised), brush it with clarified butter and pour another layer of batter on top.
Repeat this process until all the batter is used up. Make sure each layer is cooked through before adding more batter!
Allow the cake to cool and set before unmoulding.
Best had on its own or with some vanilla ice cream