Step 1

Preheat the oven to 375F/ 190C.

Step 2

Butter and flour a 3 inch deep, 9 inch springform pan.

Step 3

In a small saucepan, combine milk with 6 tablespoons butter and heat over low until the butter melts, then remove from the heat and allow to cool down.

Step 4

In a large bowl, using a hand mixer, whisk eggs, sugar and vanilla essence on high speed for 4-5 minutes, until the mixture becomes white and fluffy. Add flour and baking powder and whisk to incorporate them. Pour milk/butter mixture into the cake batter, folding it in until incorporated. Pour the batter into the prepared springform pan and place on a baking paper-lined baking sheet.

Step 5

Bake for 35–40 mins or until almost done.

Step 6

While the cake is baking, make your topping.

Step 7

In a medium saucepan, melt the butter, add milk and brown sugar and cook for a minute. Add shredded coconut and mix it well.

Step 8

Remove the cake from the oven and carefully spread the topping all over the cake.

Step 9

Turn up the heat to 400F/ 200C. Return the cake to the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.

Step 10

Remove from oven and allow to cool before eating.