• Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
• In a mixing bowl, beat the eggs on medium-high speed for 2–3 minutes, until thick and pale yellow. Gradually beat in the sugar and vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• In a small saucepan, heat the milk and butter over low heat just until the butter melts—do not let it boil. Add the dry ingredients to the egg mixture and stir until just combined. Then, pour in the hot milk mixture and stir until smooth.
• Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Coconut Topping

• In a small saucepan, melt the butter. Stir in the brown sugar, milk or cream, shredded coconut, and a pinch of salt. Cook, stirring, until fully combined and warm. Set aside.
• When the cake is done, remove it from the oven and set your oven to broil. Spread the warm topping evenly over the hot cake.
• Return the cake to the oven, placing it about 3-4 inches from the broiler. Broil for 2–3 minutes, or until the topping is bubbling and golden. Watch closely—it can brown quickly!
• Let the cake cool on a rack for 20 minutes. Then, remove it from the pan and let it cool completely before slicing.