1. preheat oven to 200°c. 2. Combine the flour and baking powder. 3. Melt the butter and set aside. 4. In another bowl, add the eggs and the sugar and beat on high speed for 5-6 minutes until foamy and tripled in size! add the vanilla extract 30 seconds before you stop mixing. 5. Sift in half of the dry ingredients, fold slowly and then add the melted butter and buttermilk in one go. fold carefully and add the remaining flour. fold carefully till everything is incorporated. the batter has to be a bit lumpy, not silky smooth otherwise it’s overmixed! - so don’t worry about the small flour lumps! 6. Spread the batter into a 24 cm springform with baking paper attached and bake at 200 °c for 25-30 minutes or till a toothpick comes out with a bit of crumbs. make sure that the coconut caramel topping is ready before taking it out - we’re gonna bake the cake again for 5 minutes after pouring the coconut caramel topping on top of the cake. Coconut caramel topping 1. Melt butter and add the dry ingredients in a saucepan. 2. Bring everything to caramelize on medium to high heat for 5-6 minutes or until the brown sugar has melted completely. 3. Pour the mixture over the freshly baked cake and bake it again in the oven for 5 minutes so we get a crusty top! 4. Let the cake cool down for 15-30 minutes - it’s okay to serve when still slightly warm! 5. Enjoy! 🥥