Preheat the oven to 350°F. with a rack in the center of the oven..

Spray a 9-inch cake pan (with 2-inch sides) with baking spray. Line with a circle of parchment paper. You can also use a 9-inch springform pan or a 9-inch square pan. Set aside

Whisk the eggs in a medium-large bowl until well combined.

Add the sugar and whisk for 1 minute (don’t cheat).

Add the baking powder and salt and whisk until combined then add the vanilla and whisk well one more time.

Add the flour and whisk just until smooth.

Lastly, add the warm butter mixture and whisk until incorporated.

Transfer the batter to the prepared pan and bake for 35-45 minutes or until the internal temperature of the cake is 200˚F when checked with an instant thermometer. You can also use the toothpick test but the thermometer test is much more accurate and will ensure that the cake is perfectly done.

Transfer the cake to a wire rack and let the cake to cool in the pan for 10 minutes before adding the coconut topping.

While the cake is cooling, make the topping.

Place the butter in a medium-size microwave-safe bowl and microwave on high power for 60-90 seconds or until melted.

Add the brown sugar and milk and stir to combine. Microwave on high for another two minutes, stirring halfway through. The sugar should be mostly dissolved.

Add the coconut and rice cereal and stir until nicely combined.

Transfer the coconut mixture to the center of the cake then carefully spread all the way to the edges of the cake but don’t let it go down the sides.

Toward the end of the 10 minute cooling time, preheat the broiler to medium, leaving the rack in the center of the oven.

Place the cake back in the oven and broil for 1-3 minutes, just until the coconut mixture is bubbly and starting to turn golden.

Remove from the oven and allow the cake to cool completely in the pan.

Combine the powdered sugar and water in a small bowl and stir until combined and lump-free. If the lumps are stubborn, you can microwave the mixture for2 0-30 seconds.

With the cake on a cooling rack set on top of a piece of foil or parchment paper (for easy cleanup), brush the glaze over the edges of the cake. Excess glaze will drip onto the foil (or parchment).

Allow the glaze to dry before serving.

Store the cake, covered, at room temperature for up to 3 days. It can also be frozen for 4-6 weeks. (I like to freeze it uncovered for an hour then transfer it to a ziplock bag.)