1. Preheat the Oven and Prepare Your Pans

• Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square pan with butter, and then lightly dust with flour to ensure the cake doesn’t stick.
• If you’re feeling extra fancy, you can line the bottom of the pan with parchment paper for easy removal later.

2. Mix Dry Ingredients

• In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set this bowl aside for now. The dry ingredients are going to give the cake structure, so don’t skip this step.

3. Cream the Butter and Eggs

• In another large bowl, beat the butter and sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy. This usually takes about 3-4 minutes.
• Once fluffy, add the eggs, one at a time, mixing well after each addition. The eggs will help give the cake its moist texture.

4. Add the Coconut Milk and Vanilla

• Add the coconut milk and vanilla extract to the wet ingredients, and mix until well combined. You’ll notice the batter becoming a little creamier at this stage—that’s the coconut milk working its magic!

5. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing just until combined. You don’t want to overmix here; otherwise, your cake could become tough.
• Stir in the shredded coconut by hand, ensuring it’s evenly distributed through the batter.

6. Bake the Cake

• Pour the batter into your prepared pan, and smooth the top with a spatula. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you’re in a rush, you can place the cake in the fridge to speed up the cooling process (although the glaze will soak in better if the cake is warm).

7. Make the Sticky Coconut Glaze

• While the cake is cooling, it’s time to prepare the sticky coconut glaze. In a small saucepan, combine coconut milk, sugar, and butter. Heat over medium heat, stirring constantly until the sugar is fully dissolved and the butter is melted.
• Bring the mixture to a simmer and cook for 2-3 minutes, until it thickens slightly.
• Remove from heat and stir in the vanilla extract.

8. Glaze the Cake

• Once the cake has cooled slightly (but is still warm), use a spoon or a brush to generously drizzle the sticky glaze over the top of the cake. Let it soak into the cake, making it extra moist and flavorful.
• Sprinkle the top with extra shredded coconut for that added texture and a beautiful finish.

9. Let the Cake Set

• Allow the cake to sit for about 30 minutes to let the glaze fully soak in. The cake will become even more sticky and delicious as it sits, so don’t rush this step!