• Preheat oven to 350F.
• Mix the dry cake ingredients together in a large bowl using a hand mixer. Add the wet ingredients to the bowl and mix until well combined.
• Pour into an 8x8 greased, parchment-lined dish.
• Bake at 350F for 30 minutes.
• Meanwhile, make the condensed coconut milk by bringing the coconut milk to a boil. Then, add the maple syrup and reduce to a simmer for 30 minutes or until the mixture thickens. Keep a close eye on this so it doesn’t boil over!
• Once the cake is done, allow it to cool on a wire rack, then poke the top of the cake with a fork or wooden skewer. Make a lot of holes!
• Slowly pour the condensed coconut mixture over the cake (take your time with this) so that the milk soaks into the holes in the cake.
• Refrigerate the cake for at least 30 minutes before serving.
• Spread coconut whipped cream on top if desired.

Whipped coconut cream:

• Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
• Place the cream and maple syrup into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
• Place the whipped cream in the fridge until you’re ready to frost the cake.

Optional Topping:

• Bake the coconut flakes at 350F for 2-3 minutes or until lightly toasted.