Preheat the oven to 180°C/350°F (without fan).

Generously grease a ceramic baking dish measuring 16 x 21 cm/6 x 8 inches.

In a large mixing bowl, whisk together the eggs and sugar until the mixture is a pale yellow.

Add the melted butter, coconut milk, vanilla extract.

Whisk to combine.

Slowly whisk in the glutinous rice flour and salt.

Keep whisking until you have a thick and smooth batter. You don't have to worry about over-mixing because this batter does not contain any gluten.

Pour the batter into the greased baking dish.

Tap the baking dish on the bench top a few times to bring any air bubbles to the surface.

Generously sprinkle the dessicated coconut over the batter, making sure you sprinkle along the edges as well.

Bake the cake for about 35-40 minutes, or until the cake is lightly golden all over. If the cake is browning too quickly, cover the cake loosely with a sheet of foil for the remaining baking time. The cake should puff up slightly during baking, which will indicate that it is cooked all the way through. Upon cooling, the cake will settle a little.

Place the baking dish on a wire rack and allow the cake to cool (in the baking dish) for at least 30 minutes.

Use a sharp knife to slice the cake and serve immediately.