Prepare the Syrup: Start by making the syrup. In a small saucepan, combine 1 cup of sugar with enough water to dissolve it and heat until it forms a syrup and set aside.
Blend the Mixture: In a blender, combine the eggs, 1 cup of sugar, milk, oil, and grated coconut. Blend until smooth and well-mixed.
Mix with Dry Ingredients: In a large mixing bowl, combine the blender mixture with the wheat flour and baking powder. Stir until just combined; avoid overmixing.
Prepare the Mold: Lightly grease a microwave-safe cake mold and pour a layer of syrup at the bottom. Add shredded coconut on top of the syrup.
Pour Batter: Carefully pour the cake batter into the mold, ensuring it covers the syrup and coconut evenly.
Microwave: Cook in a microwave for about 3–4 minutes. Check for doneness by inserting a toothpick — it should come out clean.
Cooling Time: Allow the cake to cool slightly in the mold before flipping it onto a serving plate to enjoy!
