Preheat your oven to 350° F/180°C. Grease the bottom and sides of an 8-inch (20 cm) square cake pan. Then line the bottom of the pan with parchment paper.
In a mixing bowl, cream butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes).
¾ cups sugar, ½ cup butter
Add the rest of the cake ingredients and mix at medium speed just until well combined and blended. Do not over mix. (See Note 1)
¾ cups sugar, 2 large eggs, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ cup milk, ¼ teaspoon salt, 1 teaspoon vanilla
Pour the thick batter into the prepared pan and spread evenly. Bake for 30 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes before completely removing it from the pan to a cooling rack. Once the cake has cooled down enough, cut the cake into half then into smaller bars.
Meanwhile, prepare the glaze. Pour condensed milk in a pan then add water. Bring this to a simmer. Add the ube flavoring and mix just until well blended. Turn the heat off and transfer to a flat, deep plate.
1 can Ube Condensed Milk, ¼ cup hot water
Place the desiccated coconut on a plate or wide bowl.
1-2 cups desiccated coconut
Take a piece of the cake bar and roll it with ube glaze. Then dredge it with desiccated coconut to cover completely.
Transfer to a serving plate and enjoy