Step 1

In a saucepan, combine all the topping ingredients.

Step 2

Over medium heat, stir the mixture until the sugar and butter dissolve, achieving a caramel sauce-like texture.

Step 3

Remove from heat and pour the caramel into the bundt pan. Sprinkle the coconut over the caramel.

Step 4

Optionally, tilt the bundt pan to allow the caramel to coat the sides, then spread the coconut along the bottom and sides. Set aside.

Step 5

Sift or mix the flour with salt and baking powder; set aside.

Step 6

In a large mixing bowl, add the sugar and oil. Mix for two minutes.

Step 7

Add one egg and the vanilla extract, beating until combined. Then add the second egg and beat for another two minutes.

Step 8

Pour in half of the milk and mix well, followed by half of the flour mixture. Mix gently for a few seconds.

Step 9

Add the remaining milk and white vinegar, and mix well. Then add the remaining flour and mix gently for a few seconds.

Step 10

Pour the cake batter over the topping in the bundt pan. Tap the pan three times on the counter to remove any air bubbles.

Step 11

Bake the cake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

Step 12

Once baked, run a butter knife around the edges of the cake, then flip it onto a serving plate. Allow it to cool on the counter.

Step 13

Serve with a chilled glass of your favorite beverage.