Buttery Cake

In a bowl, combine the sugar, butter, eggs, and salt

Add the milk and mix well

Add the all-purpose flour and mix again

Add the baking powder and mix

Pour the batter into a greased pan and bake in a preheated oven at 350°F for 45 minutes

Prepare the coconut topping (beijinho) by mixing the sweetened condensed milk, heavy cream, margarine, and shredded coconut in a saucepan

Cook the topping mixture over heat, stirring until it slightly thickens

Pour the topping over the baked cake and sprinkle with extra shredded coconut