Coconut Cake

Beat the eggs with sugar and a pinch of salt until pale and fluffy using an electric mixer, then gradually incorporate the milk and softened butter while continuing to beat.

Sift the flour with the baking powder and fold it into the egg mixture until smooth.

Pour the batter into a round 20 cm baking pan lined with parchment paper.

Bake the cake in a preheated oven at 180°C (350°F) for about 20–25 minutes until golden brown.

While the base is baking, prepare the topping: heat a saucepan, melt the butter, add the sugar and milk, stir quickly, then stir in all the coconut flakes while constantly stirring, and remove from heat.

Remove the baked cake from the oven, let it cool slightly, and generously spread the warm coconut mixture over the top.

Return the cake to the turned-off, warm oven for just 10–12 minutes so the coconut sets and forms a delicious glaze.