Ingredients
For the cake
3 eggs
1 cup sugar
1 cup milk
½ cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
Pinch of salt
½ cup desiccated coconut
For the syrup
½ cup sugar
½ cup water
1 tsp lemon juice
1 tsp vanilla extract
For topping
Extra desiccated coconut
Instructions
Preheat oven to 170°C (340°F). Grease and line a loaf pan.
In a bowl, beat eggs and sugar until light and creamy.
Add milk, oil, and vanilla. Mix well.
Add flour, baking powder, salt, and coconut. Mix until smooth.
Pour batter into the pan and bake for 40 to 45 minutes until golden and a toothpick comes out clean.
While the cake bakes, prepare the syrup.
In a saucepan, boil sugar and water for 5 minutes.
Remove from heat and add lemon juice and vanilla.
When the cake comes out of the oven, poke holes all over the top with a skewer.
Slowly pour the hot syrup over the hot cake so it absorbs well.
Sprinkle desiccated coconut on top.
Let cool completely before slicing.
Result
Soft inside
Golden outside
Moist with syrup
Light coconut flavor
If you want, I can give you a version with yogurt, orange flavor, or without eggs.