• Preheat oven to 390°F (200°C). Line cake pan with baking paper.
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  Whisk eggs and sugar together with a mixer until they’re pale and fluffy.
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  Melt the butter in a saucepan and add the milk.
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  Mix the dry ingredients together and sift into the egg mixture. Carefully fold the batter, mixing as little as possible while still getting a smooth batter. Add the melted butter and milk, continuing to fold until smooth.
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  Pour the batter into the cake pan and bake for 18 – 20 minutes, until the top is golden brown but not burnt.

Coconut topping

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  While the cake is baking, melt the butter in a saucepan. Remove from heat and stir in the brown sugar, granulated sugar, and vanilla. Stir well and then stir in the milk and coconut.
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  Remove the cake from the oven and pour the coconut topping over the cake. Use a spatula to even out the topping over the cake. Return the cake to the oven and bake for 6 – 8 minutes, until the coconut topping is fully bubbling.
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  Let the cake cool in the pan before removing and cutting into squares.