Servings: 12

Ingredients Ingredients
1 ¾ C cake flour 1 ¾ C cake flour
1 ½ tsp baking powder 1 ½ tsp baking powder
4 large eggs 4 large eggs
1 C white sugar 1 C white sugar
2 tsp vanilla extract 2 tsp vanilla extract
½ tsp salt ½ tsp salt
1 ¾ C whole milk, divided 1 ¾ C whole milk, divided
1 ½ C dark brown sugar 1 ½ C dark brown sugar
12 Tbsp salted butter 12 Tbsp salted butter
3 ¼ C unsweetened shredded coconut 3 ¼ C unsweetened shredded coconut

Steps
Heat the oven to 350 with a rack in the middle position. Mist a broiler safe 9 by 13 baking pan with cooking spray, dust evenly with flour, then tap out the excess. In a small bowl, whisk together the flour and baking powder, then sift into a medium bowl or onion a large sheet of kitchen parchment.
In the bowl of a stand mixer with the whisk attachment, beat the eggs, white sugar, vanilla and salt on low until the sugar dissolves, about 20 seconds. increase to medium-high and whip until the mixture is pale and thick, 5 to 6 minutes. Reduce to low, add about on-third of the flour mixture and mix until almost incorporated, about 10 secs. With the mixer running, slowly pour in ½c of the milk. Repeat with half of the remaining flour mixture and another 1/c cup of milk. With the mixer still running, add the remaining flour mixture and mix just until no flour crumbs remain, about 20 seconds. Using a silicone spatula, fold the batter, scraping along the bottom of the bowl o ensure the ingredients are well combined. The batter will be very thin.
Pour the batter into the prepared pan. Bake until just beginning to brown and a toothpick inserted into the center of the cake comes out clean, about 22 minutes. Set the pan on a wire rack and heat the broiler.
In a medium saucepan, combine the remaining ¾c milk, the brown sugar and butter. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 4 minutes. Remove from the heat, add the coconut and stir until evenly moistened.
Spoon the topping onto the outer edges of the warm cake, then gently spread into an even layer over the surface. Broil until the top is bubbling and deep golden brown, 2 to 3 minutes, rotating the pan if needed for even browning.
Set the pan on a wire rack and tent with foil. Let cool for at least 30 minutes. Cut into pieces and serve warm or at room temperature.