Catch a Husband Cake with Coconut Milk

Instructions:

1. Preheat your oven to 180°C (350°F). Grease your 9x13 pan thoroughly with butter or a light coating of coconut oil. In a medium bowl, whisk together the 250g of flour, baking powder, and sea salt until no lumps remain.
2. In a separate large bowl, beat the 3 eggs with the 300g of sugar until the mixture looks pale and slightly frothy. Whisk in the 115g of melted butter, the 240ml of coconut milk, and the vanilla extract. Gradually fold the dry ingredients into the wet until just combined. Over mixing here will lead to a tough, rubbery cake.
3. Pour the batter into the prepared pan and bake for 40-45 minutes. You'll know it's done when the top is golden and a toothpick comes out with just a few moist crumbs.
4. While the cake is baking, whisk together the condensed milk, evaporated milk, coconut cream, and whole milk in a pitcher.
5. Once the cake comes out of the oven, let it sit for exactly 10 minutes. Take your skewer and poke holes every inch across the entire surface. Slowly pour the milk mixture over the warm cake.
6. Let the cake cool completely at room temperature, then cover and refrigerate for at least 4 hours.
7. Right before serving, whip the 480ml of cold heavy cream with the powdered sugar until stiff peaks form. Spread this velvety layer over the chilled cake. Generously sprinkle the 1.5 cups of shredded coconut on top.
8. For an extra touch of flavor, you can toast the coconut in a dry pan for 2 minutes until golden and fragrant before sprinkling.