Preheat oven to 350 F and generously grease a baking dish of your choice In a large bowl, thoroughly combine the garri, flour and baking powder. Set aside With the help of a mixer or food processor, cream together the sugar and butter. Beat in the eggs then add in the vanilla Add in the flour mix to the creamed mixture and combine well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared pan Bake for 30 to 40 minutes in the preheated oven. Cake is thoroughly cooked when a toothpick inserted in the middle comes out cleans. Remove cake from oven and set aside to cool 2 tablespoons all-purpose flour 1 cup condensed milk ⅓ cup coconut milk 2 egg yolks ¼ cup shredded coconut (Optional) Place the flour and half of the condensed milk in a pan and stir to combine. Add the coconut milk and the remaining condensed milk. Cook over low heat for 10-15 minutes, stirring constantly until thickened. Remove from the heat Lightly beat the egg yolks in a bowl, stir into the condensed milk mixture until well combined Preheat the oven on broil at 500F Cut away the edges of the cake. Use a straw to make deep holes in the cake spacing about ½ inch apart Pour the topping over the cake and spread evenly. Add on the shredded coconut if using. Return the cake to the oven and cook for 3-5 minutes (just until the top is a bit browned) Remove cake from over, set aside at room temperature until the topping is set and the cake is semi-cooled

11⁄3 cups Garri*1¾ cups all-purpose Flour2 Teaspoons Baking Powder1 cup Granulated Sugar100g Butter4 Eggs – at room temperature1½ cups Whole Milk (liquid)2 Teaspoons Vanilla Extract (Optional)* Make use of fine garri or dry blend regular garri in a blender or food processor until smooth.