Let’s get baking! Follow these steps for a cake that’s sure to delight:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, combine the flour, sugar, shredded coconut, baking powder, and salt. Mix well.
3. In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the topping by combining sweetened condensed milk and heavy cream in a small saucepan over low heat. Stir until warm and combined, then remove from heat.
8. Once the cake is done, remove it from the oven and let it cool slightly. Then, use a skewer to poke holes all over the cake.
9. Spoon the warm milk mixture over the cake, allowing it to soak into the holes.
10. Optional: Sprinkle additional shredded coconut on top for extra texture and flavor.
11. Allow the cake to cool completely before serving. For best results, refrigerate for at least one hour to let the flavors meld.

One of my favorite parts of baking this cake is the anticipation — waiting for the flavors to come together in the fridge is a lesson in patience, one of the many virtues cooking has taught me over the years.