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250 g Golden Caster Sugar

3 Large Eggs

50 g Unsalted Butter

200 ml Whole Milk

1 tsp Vanilla Bean Paste

160 g Plain Flour, sifted

90 g Potato Starch, sifted (can sub for Plain/AP)

2 tsp Baking Powder, sifted

Pinch of Salt

250 g Unsalted Butter

100 ml Whole Milk

125 g Light Brown Sugar

150 g Dark Muscovado Sugar

200 g Unsweetened Desiccated Coconut

Pinch of Salt

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1. Preheat oven to 180C Fan/200C/390F and grease and line a 20 by 30 cm / 8 by 12 inch baking tin.

2. For the sponge, add the sugar and eggs to a mixer bowl and use the paddle attachment to combine for 8 minutes until you reach the ribbon stage.

3. Add the butter to a pan and place over a gentle heat until melted. Pour in the milk and vanilla to the pan, mix well before slowly pouring into the mixer bowl.

4. Mix lightly until just combined.

5. In a separate bowl, add the plain flour, potato starch (if using), baking powder and salt. Use a balloon whisk to mix.

6. Add the flour to the mixer bowl and mix on a low speed until there are little to no flour streaks remaining and the batter is smooth.

7. Pour the batter into your lined tin and pop into the oven for 20 minutes.

8. Whilst the cake is baking, make the topping by adding the butter to a pan and placing over a gentle heat.

9. Once melted, add the milk and both sugars and mix until smooth. Allow the sugar to gently simmer for a few minutes before adding the salt and desiccated coconut.

10. Mix well and continue to cook for a few minutes. Remove from the heat.

11. After the sponge has been baking for 20 minutes, remove from the oven and carefully pour over the coconut mix. Use the back of a spoon or offset palette knife to smooth over for an even layer.

12. Pop back into the oven and bake for 10 minutes. Remove from the oven and leave to cool to slice.

Note. Danish people suggested to double the topping.