Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut.
All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my experience), then bain-marie baked in a pudding mold or in muffin tray slots. And, somehow, the grated coconut is all at the top (which ends being the bottom) of the mixture at the end of the baking process.
What causes the grated coconut or the almond pieces to move to the top of the mixture during the baking process? Does this occur in other recipes (maybe in less noticeable ways)?
(My ultimate point is to know how to cause such an effect in similar recipes.)