Preheat the oven to 175ºC/350ºF/Gas mark 4

Grease a Bundt cake tin or 23cm/9 inch round springform cake tin

In a large measuring jug, combine the coconut milk, milk and dessicated coconut and set aside

In a medium-sized mixing bowl, combine the flour, baking powder and cornmeal and set aside

Separate the egg yolks & whites. In another medium-sized mixing bowl, and preferably using an electric hand whisk, beat the egg whites into soft peaks. Set aside

Using an electric stand mixer on a medium speed, cream the butter and caster sugar

Gently whisk the egg yolks before gradually adding them to the butter & sugar mixture mixing on a low speed all the while

Still on a low speed, add flour & cornmeal mixture alternating with the coconut & milk mixture

Gently fold in the beaten egg whites until well combined

Put the mixture into the Bundt/cake tin and bake for 45 minutes or until an inserted skewer comes away clean

In a small bowl, mix together the sugar and cinnamon and set aside

Allow the cake cool for at least 10 minutes before carefully removing it from the tin and transferring it on to a serving plate

Sprinkle the cinnamon sugar and dessicated coconut over the top