For the dough, mix together: softened butter with sugar and vanilla sugar.
Add the eggs one by one, mixing well after each, pour in the milk, and mix again.
Mix the flour with the baking powder, salt, and coconut flakes, then add it in several batches to the liquid mixture, stirring everything very well.
Pour the batter into a detachable 23 cm diameter cake tin, greased with butter and sprinkled with flour, smooth the surface, and bake for 60 minutes at 170°C.
Take it out and let the cake cool down.
For the glaze, mix powdered sugar with lemon juice, cover the surface of the cake, sprinkle with coconut flakes, let the glaze set, and serve. Enjoy!
