1. Preheat the oven to 350°F or 175°C, making sure it's ready for the cakes.

2. Grease two 8-inch (20cm) round cake pans and put them aside for now.

3. In a medium-sized bowl, combine the flour, baking powder, and vanilla sugar. Whisk them together until they're well mixed and set the bowl aside.

4. In a large mixing bowl, blend the butter and sugar until the mixture is light and fluffy. Add the eggs one by one, making sure each egg is fully mixed in before adding the next.

5. Gradually mix in the flour combination, switching between adding the flour mixture and milk, starting and ending with the flour mixture. Stop mixing as soon as everything is combined.

6. Split the batter evenly between the two cake pans you greased earlier and smooth out the tops.

7. Bake for 25-30 minutes, or until a toothpick inserted into the middle of each cake comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

8. After the cakes have cooled down completely, make the glaze by whisking the coconut flakes with a pinch of sugar in a small bowl.

9. Place one cake layer on a serving plate and spread a generous amount of the glaze over the top. Do the same with the second cake layer, and your cake is ready to be served.