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Beat the eggs, sugar, and butter until light and creamy.
Add the milk and mix well.
Add the sifted flour and stir just until incorporated.
Fold in the baking powder and shredded coconut.
Pour the batter into a greased and floured baking pan.
Bake in a preheated 350°F (180°C) oven for 30–35 minutes, or until golden and a toothpick comes out clean.
In a bowl, combine: Sweetened condensed milk, Coconut milk, Milk
While the cake is still warm, poke holes all over it with a fork.
Pour all of the syrup evenly over the cake so it can soak in completely.
Cover generously with shredded coconut.
Refrigerate for at least 2 hours (overnight is even better).
Cut into squares and, if desired, wrap each piece in aluminum foil like traditional Brazilian “bolo gelado”. We served as cupcakes and it worked great!