Step 1: Prepare the Cake Batter

• Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
• Prepare the tray: Grease and line a 23 x 30cm traybake tin with baking parchment.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
• Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture. Gently fold it into the batter, followed by the desiccated coconut.
• Add milk and vanilla: Stir in the milk and vanilla extract to loosen the batter, creating a smooth consistency.

Step 2: Bake the Cake

• Pour the batter into the tray: Spoon the batter evenly into the prepared tray and smooth the top with a spatula.
• Bake the cake: Bake in the preheated oven for 25-30 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
• Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Add the Coconut Topping

• Prepare the glaze: In a small bowl, mix the icing sugar with 2-3 tablespoons of water to make a smooth, pourable glaze.
• Top with coconut: Once the cake has cooled, drizzle the glaze over the top and sprinkle with desiccated coconut for a crunchy finish.
• Let it set: Allow the topping to set before slicing the cake into squares.