1. Grease a 23cm loaf tin* or line with baking parchment and set aside. Mix the milk with the vinegar and let sit for about 8-10 minutes so it can thicken. Add the desiccated coconut for the batter and the coconut flakes for the decoration separatedly to a non-stick frying pan and toast them without fat until very lightly browned. Be careful not to burn it. Set aside to cool down.

2. Preheat the oven to 180°C (350°F). Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another, mixing well after each addition. Next, add the coconut liquor (optional) and mix it in. Mix the flour with baking powder, and salt and add alternating with the milk that turned into buttermilk to the bowl and mix until just combined. Fold in the toasted desiccated coconut for the batter.

3. Pour the batter into the prepared loaf tin, smooth out the top and bake the cake for about 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let cool down in the pan for about 45-60 minutes, then remove it carefully and let it cool down completely on a wire rack.

4. Mix the confectioners‘ sugar gradually with the heavy cream until you get a nice thick glaze. Drizzle the cake with it and sprinkle the toasted coconut flakes on top. Let it dry before serving.