Turn the oven on 175 degrees C to preheat it.
- 200 ml milk
- 50 g salted butter
Put the milk and butter in a pot, and melt the butter completely in the milk on low - medium heat. Let it cool off afterwards for 5 - 10 minutes.
- an electric hand or stand mixer
- a bowl
Put the eggs and sugar in a bowl, and beat them thick and yellow-pale-ish with an electric mixer for about 5 minutes.
Remove the vanilla seeds from half of a vanilla bean, and mix them in the egg-mixture for a few seconds.
- 250 g flour
- 2 tsp baking powder
Whisk the flour and baking powder together in a bowl. Sift the flour-mixture into the egg-mixture, and whisk it together with the milk-mixture, untill it's well combined.
Grease a baking pan with butter, pour in the batter, and bake it in the middle of the oven for 25 minutes.
- 125 g butter (for the coconut topping)
- 50 ml milk (for the coconut topping)
- 250 g brown sugar (for the coconut topping)
- 125 g unsweetened shredded coconut (for the coconut topping)
While the cakebatter is baking, start making the coconut topping, by melting the butter, milk, brown sugar and shredded coconut together (low heat).
After the cakebatter has baked for 25 minutes, pour the topping on the prebaked cakebatter, and put the cake in the oven for another 10 minutes at 225 degrees C.
After the 10 minutes, check if the cake is baked all the way through, by putting a knife all the way down the the cakwbatter, and if there's raw/semiraw cakebatter on the knife, when you take it out of the cake again, bake the cake for a few more minutes, and check again.