Preheat your oven to 350°F (175°C). Grease a bundt pan generously and lightly flour it.

In a large mixing bowl, sift together 2 cups of flour, 1 tablespoon of baking powder, and 1 cup of desiccated coconut.

Cream together ½ cup of butter and 1 cup of sugar on medium speed until light and fluffy, about 3-4 minutes.

Add in 3 eggs, one at a time, mixing well after each addition until fully integrated.

Gradually add the flour mixture to the creamed butter and sugar, alternating with 1 cup of coconut milk until just combined.

Pour the batter into the prepared bundt pan and gently shake to release air bubbles.

Bake for 45-50 minutes or until a toothpick comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack.

For the optional glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth.

Once cooled, glaze the Coconut Baba and slice into pieces to serve.