• Grease and flour a ten-inch bundt pan and preheat oven to 350 F. Sift the flour, salt and baking powder together onto a large bowl. Set aside.
• Beat the butter in the stand mixer with paddle attachment until creamy ( or use a hand-held mixer). Gradually add sugar while the machine is running and continue to beat for about 5 minutes until the mixture is light and fluffy. Scrape the sides of the bowl as needed. With the mixer at medium speed, add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl from time to time until the mixture is fluffy and has increased in volume.
• Reduce the speed of mixer and add the flour and milk alternately, beginning and ending with the flour. The flour should be added four times and the milk, three times. The mixture should be smooth after each addition. Fold the salted eggs into the batter using a rubber spatula. Pour the batter into the prepared pan and set on top of a baking sheet. Bake in preheated oven for 55-60 minutes or until a skewer or knife inserted into the center of cake comes out clean. Cool cake on a wire rack for ten minutes then turn over to cool completely.

GLAZE AND TOPPINGS

• Place butter, cream cheese and evaporated milk in a saucepan and melt over medium heat. Whisk constantly until mixture is smooth. As the cream cheese melts, the glaze will be thick, add 2 tbsp or more of evaporated milk until you reach a pourable consistency. Turn off heat , add the icing sugar and stir to blend. Pour over the cake. Sprinkle the shredded coconut over the glaze and top with the sliced salted eggs. Cake can be stored at room temperature for 3-4 days, covered.