Easy, Quick, Fluffy, and Delicious Coconut Cake

In a bowl, beat the two eggs for about one minute.

Add one cup of sugar (granulated, coarse, or demerara) and beat for another minute.

Incorporate one-quarter cup of unsalted butter (or margarine) and beat for another minute. Remember that a quarter cup is half of a half cup.

Add one cup of milk, two cups of all-purpose flour (without leavening), and one level tablespoon of baking powder.

Mix briefly and beat for another minute until a smooth batter is obtained.

Grease a 22 cm by 9 cm baking pan with butter or margarine and dust with all-purpose flour.

Pour the batter into the prepared baking pan.

Prepare the topping: In a bowl, mix 100g of flaked coconut, two level tablespoons of room temperature butter, four tablespoons of sweetened condensed milk, and four tablespoons of water.

Massage the topping mixture with your hands for about a minute to thoroughly moisten the coconut.

Distribute the moist coconut mixture over the batter in the baking pan.

Bake in a preheated oven at 170ºC (for electric ovens) or 180ºC (for conventional ovens) for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still hot, loosen the edges with a small knife and carefully turn it out onto a serving plate.

Serve the cake warm (optionally drizzled with more sweetened condensed milk) or let it cool before serving.