Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x9-inch square pan.
Line the bottom with parchment for easier release.
Blend the wet ingredients: In a blender or large bowl, combine milk, sweetened condensed milk, melted butter, eggs, and vanilla. Blend or whisk until smooth and slightly frothy.
Add the dry mix: In a separate bowl, whisk flour, sugar, salt, and baking powder. If using shredded coconut, add it here.
Sprinkle this dry mixture into the wet ingredients and blend or whisk until just combined. The batter will be thin—this is normal.
Pour and level: Pour the batter into the prepared pan. Tap gently on the counter to pop air bubbles and level the surface.
Bake: Bake for 30–40 minutes, until the top is lightly golden and a toothpick comes out with moist crumbs but no wet batter.
The center should have a slight jiggle, like a set custard.
Cool briefly: Let the cake rest in the pan for 15–20 minutes. It will continue to set as it cools.
Finish: Run a knife around the edges, invert onto a plate if you used parchment, and flip right-side up. Dust with powdered sugar and a whisper of cinnamon if you like.
Serve: Enjoy warm for extra creaminess, or chill for a firmer, sliceable texture.
Both are excellent.