Thai Steamed Banana Cake

Toss flaked coconut with 1/4 teaspoon salt in a bowl; set aside.

Sift tapioca flour, rice flour, and arrowroot starch together in a large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and remaining 1/8 teaspoon salt; mix well. Pour batter into a square baking pan or individual aluminum foil cups. Top with the reserved flaked coconut.

Place a large steamer basket into a saucepan; fill with 1 1/2 inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to basket, cover, and steam until cake cooked through, 20 to 25 minutes.