By Ginny
This recipe is from Saved by Cake by Marian Keyes, which really has some amazingly delicious recipes in it... This was one. If you're a fan of coconut (and all its purported health benefits), this is worth a try...

170g butter
300g caster sugar (you could use coconut sugar for extra coconutty goodness)
4 eggs
1 tbsp vanilla extract
250g self raising flour
pinch of salt
3/4 tsp baking powder
50g coconut flakes or desiccated coconut
200ml coconut milk (I used cream for extra deliciousness)

200ml coconut milk (or 240 ml to finish up the can)
40g light brown sugar

Preheat the oven to 170 C. Grease a bundt tin or a large ring tin.

Beat the butter and sugar together until pale and fluffy. Then add the eggs one at a time, beating well in between. Add the vanilla and beat in. In another bowl sift together the flour, salt and baking powder. Stir through the coconut. Pour about one third of the coconut milk into the butter mixture and add one third of the flour coconut. Fold through gently until well combined. Add another third of coconut milk and flour, mixing well. Add the final amounts and mix well so that all the ingredients are moist. Spoon into the prepared cake tin and bake for approximately 1 hour. Remove from oven, and leave in the tin on a cooling rack.

Meanwhile start the syrup:  put the coconut milk and sugar in a saucepan and heat gently until the sugar is dissolved. Bring to a quick simmer to thicken slightly then turn off the heat. 

After the cake has cooled for a few minutes, prick it all over with a cake skewer or fork, leaving holes for the syrup. Pour half the warm syrup over.  Wait for 20 minutes or so then pour the remaining syrup over the cake. Leave the cake in the tin to cool.  (I actually turned the cake out, and poured the second lot of syrup on the other side, as I had a bundt tin and wanted the pattern. 

And yes, it was yum!