- Preheat your oven to 350°F.
- Combine the flour, baking powder, and salt by whisking together. Set aside.
- In a large mixer bowl or in your stand mixer bowl, beat the eggs and sugar together until very light and fluffy, about 10 minutes.
- Add 1 cup of your dry mixture to the egg/sugar mixture and beat slowly. Add half of the coconut milk, then add the rest of the dry mixture and mix just until combined, then add the remaining coconut milk. Fold milk in well, but do not overmix.
- Add the melted butter and mix for one final time.
- Line a 12-inch cake pan (or two 9-inch cake pans) with the banana leaves then pour your cake batter into the pan. Bake for 15 minutes.
- Remove from oven and place the sliced duck eggs around the cake in any decorative pattern you choose. I like to make sure that each slice has one slice of duck egg. Sprinkle ½ cup of the grated cheddar cheese around the top of the cake. Bake for an addition 10-12 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Brush melted butter over the top of the hot cake. Sprinkle the remaining cheese, careful to not sprinkle over the eggs. Lastly, sprinkle the sugar around the entire cake, then pop the cake back in the oven on the broiler setting to just let the top brown and the cheese to melt.
- Serve warm with coffee or hot cocoa.