Preheat and prep: Heat your oven to 350°F (175°C). Grease an 8-inch square or 9-inch round cake pan and line the bottom with parchment for easy release.

Whisk the dry ingredients: In a large bowl, whisk flour and sugar until well combined and lump-free. This helps distribute the sugar evenly.

Add the eggs: Crack in the eggs and whisk until the mixture looks thick, pale, and smooth. Don’t overbeat—just blend until no streaks remain.

Pour in coconut milk: Add the full-fat coconut milk and whisk until the batter is silky. It should be pourable but not runny.

Fold in shredded coconut: Gently stir in the shredded coconut until evenly distributed. This gives the cake a pleasant chew and richer flavor.

Fill the pan: Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

Bake: Bake for 28–35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. This keeps the crumb from becoming dense.

Finish and serve: Serve plain, dust with powdered sugar, or drizzle with a simple glaze made from powdered sugar and a splash of coconut milk. Slice and enjoy.