Preheat an oven to 180 degrees C. Whisk together the flour, baking powder and salt; set aside. Grease and flour a 20cm cake pan.
Combine the milk, 1 tablespoon butter and vanilla essence in a small saucepan. Bring to a boil over medium-high heat then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth.
Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain then pour in the warm milk mixture and continue stirring until smooth. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Stir 6 tablespoons butter, brown sugar and coconut and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.