Preheat the oven to 350°F (177°C). Grease the interior of a 7-inch springform round cake pan with non-stick cooking spray and line the bottom with a parchment paper round.

In a large bowl, whisk together the coconut milk and sugar until evenly combined. Before measuring out the coconut milk, make sure to whisk the contents in the can. The coconut cream tends to separate from the rest of the liquid so you want everything evenly mixed before measuring it out for the recipe.

Add the flour and shredded coconut; use a spatula to fold it in until evenly combined and no visible pockets of flour remain. The batter will be thick.

Pour the batter into the prepared pan and use an offset spatula to smooth it evenly across.

Bake for 55-60 minutes or until the cake is done. When the cake is done, if you apply light pressure on the surface,it should bounce back. Baking time can vary on this cake depending on the shredded coconut and the brand of coconut milk. If you use a higher fat coconut milk, the cake may finish in less time. The cake does take a while to cook so if you aren’t sure if it is done, it is better to bake it a little longer.

Let the cake cool in the pan before releasing it from the pan. Use a sharp knife to cut the cake. Because of the shredded coconut, you do want to be a little careful and don't apply too much force when cutting. You can also decorate the cake before serving. This cake can also be made 1-2 days before you plan on serving it. Store any uneaten cake in the fridge or freezer.