Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, pour in the coconut milk and vanilla extract, and mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
7. Arrange the sliced kiwi artfully on top of the batter, pressing them slightly into the cake mixture to ensure they stay in place while baking.
8. Sprinkle the shredded coconut evenly over the top of the cake for added flavor and texture.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
11. When the cake is cool, dust the top with powdered sugar and garnish with extra shredded coconut if desired.
12. Slice and serve your tropical delight, enjoying the vibrant flavors!