Preheat your oven to 350 degrees.

Line, grease and flour a 9 x 9 inch baking pan with baking paper.

In a small saucepan add the butter and milk and warm over low heat until butter is melted, set aside.

In a stand mixer (large mixing bowl) fitted with the paddle attachment, beat together the eggs and sugar until thick and pale. 5-10 minutes.

Add the vanilla paste and salt and beat until well incorporated.

Sift together the flour and baking powder.

Add ½ of sifted flour mixture to the egg mixture and gently fold through the flour with a spatula.

Add ½ of milk and butter mixture to eggs and gently fold in.

Add remaining flour and then milk and butter and folding gently until very well incorporated.

Pour the cake mixture into a prepared pan and bake for approximately 20 minutes until cooked through.

While the cake is in the oven you can prepare the topping.

Add the butter, brown sugar and milk to a saucepan. Stir well and bring to a boil.

Add the coconut and simmer for 1 -2 minutes. Remove the saucepan from the heat.

When your cake is finished cooking, remove the cake from the oven and turn the oven temperature up to 400 degrees.

Spoon the topping mixture evenly over the top of the hot cake and spread it out evenly.

Place the cake back into the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.

Remove cake from oven and allow to cool in the pan.