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Preheat the oven to 180°C (350°F), top and bottom heat. Line the baking pan with parchment paper.
Beat the eggs, sugar, and vanilla for 4–5 minutes until pale and fluffy.
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
Heat the milk and butter until the butter has completely melted, then stir into the batter.
Pour the batter into the prepared pan and bake for 20–25 minutes.
For the coconut topping, heat the butter, brown sugar, and milk in a saucepan. For a lighter, milder topping, simply melt the ingredients together. For a deeper caramel flavor, let the mixture simmer gently for 2–4 minutes.
Stir in the shredded coconut and spread the topping evenly over the partially baked cake.
Return the cake to the oven and bake for another 10–15 minutes, until the topping is golden brown.
Let the cake cool slightly before cutting into squares.