Preheat your oven to 350°F (175°C). Generously butter a 9-inch round cake pan and dust it with flour.

In a blender, combine the coconut milk, sweetened condensed milk, evaporated milk, eggs, all-purpose flour, melted butter, and vanilla extract. Blend on high for about 40 seconds until smooth.

Pour the blended batter into your prepared cake pan and smooth the top. Bake for 45-50 minutes or until golden brown and a toothpick comes out clean.

In a saucepan over medium heat, combine remaining coconut milk, sugar, and half of the shredded coconut. Boil and simmer for about 5 minutes until thickened.

Allow the cake to cool in the pan for 20 minutes before inverting it onto a serving plate. Drizzle the warm glaze over it and garnish with remaining shredded coconut.