Melt the milk and butter together gently in a saucepan, then set aside to cool.

Whisk the eggs and sugar in a stand mixer for a good 10 minutes until the mixture is pale, thick, and creamy — this is what gives the cake its lovely light texture.

Stir in the cooled milk mixture carefully, then sift over the flour, baking powder, and vanilla sugar (or essence). Fold everything together very gently — try not to knock out that precious air!

Pour the mixture into the prepared tin and bake in the centre of the oven for 20–22 minutes, until the cake is golden and almost cooked through. Don't be tempted to open the oven too soon or it will sink in the middle; you want it cooked enough to support the weight of the topping, but not so much it will overbake in the last 5 minutes when you whack the oven up in step 8.

Meanwhile, make the topping. In a saucepan, melt the butter, milk, and brown sugar together before bubbling gently for a minute or so until thickened. Set aside to cool, then stir in the coconut just before you are ready to add the topping to the cake; this gives the coconut less time to absorb the mix and makes it easier to spread!).

Gently dollop the coconut caramel topping all over the warm cake, then spread it out carefully with the back of a spoon.

Increase the oven temperature to 200°C and bake for a further 5 minutes, until the topping is just starting to bubble.

Cool in the tin for a few minutes before slicing — the topping will be mega hot!