Brazil, Moist Coconut Cake

• 4 eggs
• 3/4 cup sweetened condensed milk
• 6 ounces unsalted butter, melted and cooled
• 8 1/2 ounces plain flour
• 1 tablespoon baking powder
• To drizzle over the cake
• 1 cup coconut milk
• 1/4 cup sugar

1. Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
2. Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
3. As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
4. Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
5. *note: if you use some sweetened coconut milk or cream, your result will be sweeter.

eggs, condensed milk, unsalted butter, flour, baking powder, cake, coconut milk, sugar

Taken from www.food.com/recipe/brazil-moist-coconut-cake-305280 (may not work)