I a sauce pan add sugar and water and cook on low flame for 15 -20 minutes until light golden brown.

Spread thus caramel in a cake mould.

In a bowl add ghee/butter and whisk or beat for a minute. Add icing sugar and beat again.

Add egg one by one and beat until well combined.

In a bowl sift together white flour and baking powder.

Add this flour in egg mixture and beat until well combined.

While beating add vanilla essence and milk.

Pour this batter in prepared mould. And tap the mould to excel bubbles.

Bake it in a preheated oven at 180° for 30-40 minutes.

Remove the cake by running knife on the sides of the cake.

Shower coconut on cake.