Preheat the oven to 140 °C or 284 °F.
Line a 25x25cm baking sheet with parchment paper or PTFE Teflon sheet.
In a bowl, combine milk, vegetable oil, and coconut cream. Mix well.
Sift the flour and corn starch. Use a spatula and mix until everything is combined with no lumps. Do not over mix it. Set aside.
In a separate bowl, whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (45g) gradually and whisk at medium-low speed. After you add the last part of sugar, turn to high speed until stiff peak forms.
Put 1/3 of the meringue into the milk batter. Gently mix them until combine.
Pour the milk batter into the remaining meringue. Gently mix until combine.
Pour 40g of cake batter into a small bowl. Add 1.5 tbsp black sesame powder. Gently mix until combine.
Transfer the black sesame batter into a piping bag. Pipe the cow prints onto the lined baking sheet. You can be creative and draw a mix of small and large prints. Bake for 5 minutes at the preheated oven.
Remove the baking sheet from the oven. Pour the remaining batter into the tray and spread evenly. Tap the pan lightly to get rid of any trapped air bubbles in the batter. Bake for 30-32 minutes at 140 °C or 284 °F.
Once it is baked, bring the cake out immediately and tap the cake pan lightly a few times to release the hot air. Transfer the cake carefully to a cooling rack. Do not remove the liner at this point.
Let the cake cool for about 5-10 minutes or until it is lukewarm to the touch.