How to make
Beat the soft butter with the sugar until creamy and smooth. Add eggs one at a time, beating thoroughly after each. Sift the flour with the baking powder and mix it with the coconut shavings. Add the dry mixture to the liquid ingredients in lots and beat until uniform.
Finally, beat the mixture with milk. Pour this cake mixture carefully into a lightly floured and greased cake form. Put it to bake in a preheated 360°F (180 °C) oven for about 45 minutes.
Finally, check its readiness with a toothpick. Optionally, glaze the inverted coconut cake with a little honey.