Directions for the cake:

1. Preheat the oven to 180°C and grease an oven dish with butter.
2. Beat the eggs and sugar together until light and fluffy.
3. Add the melted First Choice Butter and continue to beat.
4. Add the First Choice Milk and beat some more.
5. Sieve the flour, baking powder, custard powder and salt together.
6. Mix the dry ingredients and wet ingredients together with a whisk in a figure 8 movement.
7. Pour the mixture into the oven dish and sprinkle half the coconut over the batter.
8. Bake for about 25 min until the wooden skewer comes out clean and dry.
9. Poke the cake with the back of the wooden spoon. The holes can be in a line, about 3 cm's apart.
10. Whisk the caramel with 1/4 cup of First Choice Milk and pour it into the holes.
11. Pour and spread the First Choice Custard over the caramel layer.
12. Top with the rest of the coconut.
13. Refrigerate overnight.

Directions for the icing:

1. Beat the First Choice Butter in the electric mixer until fluffy.
2. Add the icing sugar, vanilla essence and mix in.
3. Pour another layer of First Choice Custard and then a final layer of vanilla icing.
4. Enjoy!