Preheat the oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining with parchment paper.

Blend the coconut milk if the cream has separated to ensure even moisture distribution.

In a large mixing bowl, combine the smooth coconut milk, melted coconut oil, eggs, sugar, and vanilla extract; whisk until well combined.

In a separate bowl, whisk together the flour, shredded coconut, and baking powder until no lumps remain.

Gently fold the dry ingredients into the wet mixture without overmixing.

Pour the batter into the prepared pan and bake for 30-40 minutes until golden and a toothpick comes out clean.

Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.