1. Preheat the oven to 350°F or 175°C.

2. Grease a cake pan with butter and sprinkle shredded coconut evenly across the bottom.

3. In a large mixing bowl, whisk together 250g or 8.8oz of rice flour, 100g or 3.5oz of almond flour, and 20g or 0.7oz of cornstarch.

4. In a separate bowl, whisk together 250ml or 8.4fl oz of milk, 3 eggs, and 60g or 2.1oz of melted butter.

5. Add 200g or 7oz of sugar, 1 teaspoon of vanilla powder, and 1 teaspoon of baking powder to the wet ingredients and whisk until the mixture is smooth.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Pour the cake batter into the prepared cake pan and smooth the top.

8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Remove the cake from the oven and let it cool in the pan for 10 minutes.

10. Transfer the cake to a wire rack to cool completely.