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.