To begin making Caramelized Coconut Cake, in a pan, combine 1/2 cup of sugar along with 2 tablespoons of water and heat it on medium-low flame.  

Do not mix or touch the sugar-water sugar, once the sugar gets caramelized and reaches a deep brown colour, reduce the heat to lowest and add butter.

Whisk vigorously using a hand-whisk and then add the grated coconut. Mix well for about 30 seconds and then remove from heat. Keep aside to cool down.

Preheat the oven at 180°C and grease your baking pan with soft butter and dust it with flour.

In a mixing bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Sift through a fine sieve and keep aside.

In a separate bowl, add eggs and beat using an electric beater for 15 seconds. Now add the remaining 1/2 cup sugar and beat till the mixture becomes pale and fluffy. This will take about 2-3 minutes. 

Now add oil, coconut milk, and vanilla extract to the egg mixture and beat till everything is well incorporated.

Next, add the caramelized coconut and beat at lowest speed till well mixed. You don't have to completely cool the caramelized coconut before adding it to the batter. Lukewarm is fine.

Now, add the sifted flour mixture and gently fold in with the help of a spatula. Do not over mix.

Pour the prepared batter in the greased pan and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean.

Serve Caramelized Coconut Cake at tea time along with a cup of hot Punjabi Style Espresso Coffee and some Kucho Nimkis to much on the side.