Condensed Milk and Coconut Cake for 9

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sweetened condensed milk until the mixture looks pale gold and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and coconut milk until the batter is smooth and glossy.
5. Gently fold in the dry ingredients using a spatula, stopping as soon as the flour disappears.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 45 minutes until the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
8. While the cake is still warm, use a fork or skewer to poke holes across the entire surface.
9. Whisk together the condensed milk, coconut milk, and lime juice, then pour slowly over the cake to allow it to seep into the holes.
10. Immediately sprinkle the shredded coconut over the top, pressing lightly to adhere. Let cool completely before slicing.