Preheat the oven to 320F/160C and grease and line a 9" round cake pan.

Combine eggs, sugar and vanilla in a bowl and whisk until light and fluffy.

Add sour cream and milk, to the egg sugar mixture stir until well combined.

Add flour, baking powder and salt. folding it in slowly.

Once all the ingredients are incorporated scrape it into your baking pan. Bake for 25 minutes or until golden brown and the top springs back when its touched.

Take the cake out of the oven and turn the oven up to 425F/220c.

Place all of the topping ingredients except the coconut into a large saucepan and heat until everything is melted and well combined. stir in the coconut and mix well.

Spread topping evenly over the top of the cake and place the cake back in the oven for 5 minutes, or until its golden and bubbling.

Leave the cake in the pan to cool.