Preparation
Cake
Beat the eggs, sugar, and butter until the mixture becomes light and creamy.
Add the milk and the sifted flour, alternating between them while mixing on low speed.
Add the baking powder and gently mix with a spatula.
Pour the batter into a 25 cm (10-inch) pan that has been greased and floured.
Bake at 180°C (350°F) for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Syrup
In a bowl mix:
-
the sweetened condensed milk
-
the coconut milk
-
the milk
Set aside.
Assembly
While the cake is still slightly warm, poke holes all over the surface using a fork or toothpick.
Slowly pour the syrup mixture over the cake so it fully absorbs the liquid.
Spread the slightly thickened heavy cream over the top and sprinkle the shredded coconut.
Chill
Refrigerate the cake for at least 2 hours before serving so it becomes very moist.
Serve well chilled and enjoy! 
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