Directions

• Preheat oven to 375°. Line a 13x9-in. cake pan with parchment paper; coat with cooking spray.
• In the bowl of a stand mixer fitted with a paddle attachment, sift together sugar, flour, baking powder and salt. Add butter; cream 1-2 minutes or until the mixture resembles crumbly, wet sand. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla extract; mix until a smooth, lump-free batter forms, being careful not to overmix.
• Pour the cake batter into the prepared baking pan. Bake 15-17 minutes.
• While the cake bakes, prepare the topping. Melt butter in a small saucepan over medium-low heat. Add brown sugar; increase heat to medium. Cook, whisking occasionally, until the brown sugar dissolves and the mixture emulsifies into a caramel-like syrup, about 5-7 minutes.
• Remove saucepan from the heat; whisk in milk, vanilla extract and salt until incorporated. Fold in shredded coconut.
• Remove cake from the oven. Gently pour the topping over the warm cake; spread into an even layer.
• Increase oven temperature to 400°; return cake to the oven for an additional 5-8 minutes or until the topping is bubbly and lightly golden brown. Remove to a wire rack; let cool completely before slicing.