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Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan with butter or oil and line it with parchment paper.
In a bowl, sift together maida, baking powder, baking soda, cardamom powder (if using), salt. Add desiccated coconut or freshly grated coconut.
In another large bowl, beat the butter and sugar together with a hand mixer or whisk until light and fluffy.
Add the eggs one by one, beat well after each addition.
Add the vanilla essence and milk (or coconut milk) to the butter mixture, mix well. If using coconut milk, this will give an extra coconut flavor.
Fold in the dry ingredients into the wet mixture, alternating with milk (if not using coconut milk already).
Mix gently until everything is just combined, don’t overmix to keep the cake light and fluffy.
Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Once cool, slice and enjoy!