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Preheat oven to 180C.
Grease and line a 20cm round baking tin with butter or a non-stick oil spray.
In a medium-sized bowl, whisk together melted butter and sugar until well combined.
Whisk in eggs, then add the coconut milk, rice flour and baking powder, whisking until all ingredients are well incorporated.
Pour batter into the cake tin and bake for approximately 12 mins or until just set.
Remove cake from the oven (leaving the oven on) and sprinkle shredded cheese and coconut over the cake.
Place it back into the oven for a further 10-12 mins (or until the skewer comes out clean).
Remove from the oven, allow to cool then slice and serve plain or with your favourite ice cream.