Preheat oven:
Preheat oven to 140°C (285°F) using conventional oven settings (top and bottom heat). Lightly grease a baking sheet or line it with parchment paper.
Prepare the batter:
Place the eggs, sugar, buttermilk, flour, and baking powder in a large bowl. Beat with an electric mixer until you have a smooth, airy batter.
Pour the batter:
Spread the batter evenly onto the prepared baking sheet.
Prepare the topping:
Mix the shredded coconut and sugar and sprinkle evenly over the dough.
Bake:
Bake the cake for about 30 minutes – it should be a light golden brown. Do the toothpick test!
Pour on the cream:
Immediately after baking, pour the cold whipped cream evenly over the hot cake. The cream will slowly soak in and make the cake extra moist.
Let it cool and serve: Let the cake cool completely, then cut it into slices and enjoy.
