Lightly brush a baking tray with liquid margarine or butter and sprinkle with a little flour. Preheat the oven to 175 degrees. In a pan (or pot), bring the coconut cream to a boil and then refrigerate. Puree the durian pulp in a blender. In a bowl, beat the eggs with sugar until frothy, then mix in the flour, durian pulp, and coconut milk. Spread the mixture on the baking sheet and bake for 30-40 minutes, until the top is nicely browned. To check if the cake is already done, prick the center of the cake with a fork. If the fork stays clean, you can remove the cake. Let cool, cut into smaller pieces and serve.
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