Preheat the oven to 180C / 160C Fan / Gas 4.

Butter a non-stick rectangular baking tin approximately 24 x 17 x 4 cm. If not non-stick, line with baking paper.

Sift together the flour, baking powder and salt then set aside.

In a large bowl and preferably using electric beaters, beat together the butter and sugar until soft and light. Scrape down the sides of the bowl as necessary during this and subsequent steps.

Beat in the eggs one at a time along with approximately 1 tbsp of the sifted flour mixture each time.

Beat in the coconut milk a tablespoon at a time with another scant tablespoon of the flour mixture each time.

Fold in the remaining flour plus the desiccated coconut.

Transfer the mixture to the prepared tin, smoothing down the top.

Put in the oven and bake until risen and golden brown: when done the edges should be pulling away from the sides of the tin, the top springy when lightly pressed, and a skewer or cocktail stick should come out clean (approximately 20 - 25 min).

Tip: check after 15 minutes and if the bake is browning too quickly before it's set, turn the temperature down a little.

When done, transfer the baking tray to a wire rack and leave to cool for 5-10 minutes.

Carefully remove the cake and put directly on the wire rack until completely cold.

While the traybake is cooling, make the icing.

Sift the icing sugar and salt into a small bowl.

Add 3 tbsp of coconut milk plus the vanilla extract if using and whisk in until smooth.

Stir in the desiccated coconut. If the icing seems a little thick add more coconut milk to thin it.

Set aside until the cake is completely cold.

Spread the icing all over the top of the cake.

Sprinkle with the 100s and 1000s if using, or more desiccated coconut if liked.

Store in an airtight container. Best eaten within 3 days.