Recipe:

1. Preheat the oven to 375F/ 190C / 175C fan-assisted oven
2. Butter a 24cm springform pan
3. In a small saucepan, combine milk with 5 tablespoons butter and heat over low until the butter melts, then remove from the heat and allow to cool down
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
5. Pour milk/butter moisture into the cake batter, folding gently until mixed together
6. Pour the batter into the prepared spring form pan and place on a baking paper-lined baking sheet
7. Bake for 35-40 mins or until almost done
8. While the cake is baking, you can make the topping
9. In a medium saucepan, melt the butter, add milk and brown sugar and cook for a 1 minute. Add shredded coconut and mix well
10. After the cake has been baking for 35 - 40 mins remove from the oven and carefully spread the topping all over the cake
11. Turn up the heat to 400F/ 200C/ 190C Fan-assisted oven
12. Return the cake to the oven and bake for another 5-10 mins until the topping is bubbling and the coconut begins to toast on top (you may need to watch this to make sure the topping doesn't burn)
13. Remove from the oven and allow to cool before eating