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["Cake Directions:", "Preheat the oven to 350 degrees. Lightly grease and flour your 9"" x 13"" pan. In a large mixing bowl; mix together the sugar, flour, baking powder, and salt. Add the butter and beat with an electric mixer on low speed, until the mixture looks sandy. Combine the milk and vanilla and add all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Make sure all the ingredients are mixed and not stuck to the sides of the bowl or at the bottom, then add one egg and beat for at least 30 seconds. Repeat this process with the remaining three eggs, making sure to scrap the sides and bottom of the bowl, and then after the fourth egg, beat on medium-high for 30 seconds or so. Then, scrape the batter into the prepared pan, and bake for 40 minutes. The cake will be brown around the edges and a toothpick will come out clean. Let the cake set on a rack to put the topping on it.", "", "Topping Directions:", "Mix the sweetened condensed milk and the creme de coconut together and set aside. Be sure to shake the cans of both well before opening to mix their sugars. The cake needs to still be very warm. Then poke evenly about one inch apart with the handle of a wooden spoon, (thick ended chopsticks will work too, toothpicks will not work, even a clean eraser end of a pencil will work). Drizzle the coconut/condensed milk mixture over the cake slowly, making sure to distribute it evenly and allow it to ooze into the holes you made. Let cake sit until it is totally cooled to room temperature. To serve, cover the cake with a thick layer of whipped cream, as you would a frosting. Sprinkle on the coconut and cover well with plastic wrap that doesn't touch the whipped cream, refrigerate and serve as needed."]
