Cup of Yum
1. Preheat oven to 350°F/180°C.
2. Spray or grease and flour a bundt cake pan, and set aside.
3. Sift flour, salt and baking powder into a large bowl. Whisk to combine.
4. Add the shredded coconut to the dry ingredients. Whisk to combine and set aside.
5. Add the softened butter and the sugar to the base of a blender. Pulse to combine. Scrape the sides of the blender with a spatula, then pulse a few more times.
6. Add the coconut milk, vanilla and oil to the sugar/butter mixture. Blend 30 seconds to 1 minute, scraping the sides of the blender halfway, if necessary.
7. Add the eggs to the blender, and pulse 2-3 times. This should be just enough to combine - be careful not to overmix the eggs.
8. Pour this batter into the bowl with the dry ingredients and fold gently to combine.
9. Pour the batter into the prepared bundt pan, and transfer to the oven.
10. Bake in the preheated oven until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean. This should be around 35-40 minutes.
11. Move the bundt pan to a cooling rack, and let it cool for about 5-10 minutes, then flip the bundt pan to remove the cake from the pan, and let it cool on the rack.

For the Topping

1. While the cake is baking, toast ¼ cup of the coconut, if desired.
2. Add the condensed milk, coconut milk, shredded coconut and butter to a small saucepan.
3. Over medium heat, heat the pan while stirring the ingredients regularly until it reaches a boil.
4. When the mixture reaches a boil, let it boil 3-5 minutes to thicken, stirring continuously. Be sure to scrape the sides of the pan to ensure nothing burns.
5. Once luscious and thick, remove from heat and set aside to cool.
6. Pour the warm (not hot!) topping over the cake, as well as the inside of the hole for that lava effect, while the cake is still warm. Do so gently, and in 3-4 rounds of pouring to ensure the topping doesn't saturate the cake too fast, which will cause it to collapse completely.
7. Sprinkle the toasted coconut on top, if using.

Bom Apetite!!