Preheat your oven to 350°F. Grease a 9-inch cake pan lightly with butter. Line the bottom with parchment paper. This helps the cake release easily after baking and keeps the bottom soft and smooth.

Add ricotta cheese, eggs, melted butter, vanilla extract and coconut milk into a large bowl. Whisk everything slowly until creamy and smooth. The mixture should look thick but silky without large lumps remaining.

In another bowl, mix flour, sugar, baking powder, salt, and shredded coconut. Stir gently with a spoon. This step helps spread the baking powder evenly through the batter for better texture.

Slowly add the dry mixture into the wet mixture. Fold gently using a spatula. Do not overmix the batter. The batter should stay light and soft for the best fluffy cake texture.

Pour the batter into the prepared cake pan evenly. Smooth the top gently using a spatula. Sprinkle a little extra shredded coconut on top for a beautiful golden finish after baking.

Place the cake inside the preheated oven. Bake for about 45 minutes until golden brown. Insert a toothpick into the center. If it comes out clean, the cake is fully baked.

Let the cake cool for 15 minutes before removing it from the pan. Dust powdered sugar lightly over the top. Allow the cake to cool completely before slicing for cleaner pieces.