Preheat your oven to 175°C (350°F) and grease a bundt pan thoroughly with butter, then lightly dust with flour to prevent sticking

Prepare a larger baking tray and fill it with hot water halfway; this will be used as a water bath for even baking

In a blender, add sweetened condensed milk, whole milk, and coconut milk

Add eggs, melted butter, sugar, and vanilla extract into the blender

Blend for about 1–2 minutes until the mixture becomes smooth and creamy

Gradually add flour and baking powder into the blender

Blend again until fully combined with no lumps

Pour the batter into the prepared cake pan carefully

Place the cake pan inside the water bath tray

Transfer everything into the oven gently

Bake for 50–60 minutes or until the top is golden and a toothpick inserted comes out clean

Remove from oven and let it cool in the pan for about 15 minutes

Carefully invert the cake onto a serving plate

Allow it to cool completely at room temperature

For best texture, refrigerate the cake for at least 2 hours

To prepare the topping, combine coconut milk and sugar in a saucepan

Heat on medium and stir until sugar dissolves completely

Add shredded coconut and cook for 2–3 minutes

Remove from heat and let the mixture cool slightly

Pour the coconut topping evenly over the chilled cake

Allow it to soak slightly into the cake for extra moisture

Slice and serve chilled for best flavor and texture