This is a very simple dessert to make. It is of Dutch Indonesian origin coming from Manado in the north of Sulawesi.
I am currently in that area building houses hence the post.
At first glance, it appears like a lot of ingredients, but most can be found in many western pantries.
1/4 cup (30 gr) all-purpose flour
7 tbsp (50 gr) cornstarch
1/2 cup (100 gr) granulated sugar
1/2 tsp salt
1 cup (240 ml) coconut water
1 1/2 cups (360 ml) milk
2 tbsp (30 gr) unsalted butter
3 egg yolks
1/2 tsp vanilla extract
2 1/2 cups (300 gr) fresh coconut meat slices, from 2 young green coconuts
1/4 cup (40 gr) raisins
1/4 cup (30 gr) walnuts nuts, toasted, sliced thinly length
wise

Meringue

3 egg whites
1/4 tsp salt
1/4 cup (50 gr) granulated sugar

Toppings
Ground cinnamon
Raisins
Walnuts

Instructions

Preheat oven to 340F/170°C.
Soak raisins I?n a small bowl, soak raisins in warm water for 15 minutes to soften them. Strain the water. Set aside.
Mix dry ingredients In a medium saucepan, add all-purpose flour, cornstarch, sugar, and salt. Whisk to combine.
Add coconut water and milk Add coconut water little by little while whisking constantly. This will prevent the flour from getting lumpy. Add milk and whisk until combined.
Cook the mixture on low heat while whisking constantly until the mixture thickens and boils. Remove from the heat.
Add butter and egg yolks While still hot, add unsalted butter and whisk until incorporated. Add egg yolks one by one. Whisk with each addition of egg yolk. Add vanilla extract. Whisk until combined.
Add young coconut meat slices, raisins, and walnuts. Mix until combined
Bake Transfer the batter to an 8×8-inch/20×20 cm glass baking pan. Place the glass baking pan on a larger baking pan. Add hot water to the larger baking pan to cook the custard with the bain-marie baking method. This method will prevent the custard from cracking in the oven. Bake for 20 minutes.
Meringue
Make meringue In a medium bowl, add egg whites and salt. Using a stand mixer with a whisk attachment or hand mixer, beat until frothy. Add sugar gradually. Beat on high speed until glossy and stiff peaks.
Spread meringue Remove the cake from the oven and remove the glass baking pan from the larger baking pan. Spread egg white mixture on top evenly.
Add toppings Sprinkle cinnamon powder on top. Add raisins and walnuts nuts to decorate.
Bake at 340F/170°C for 20 minutes or until the top is golden brown.
Cool the cake completely. Best chilled before serving.
(Yep, I had a little nibble before taking the photo.)