In a bowl, beat the eggs and sugar well, then gradually add the flour, starch, 150g of grated coconut, and butter that has been previously softened in a Bain-Marie; lastly, add the milk, in which the baking powder and rose water have been dissolved.
Mix the paste well and pour into a high sided cake pan that has been previously buttered and dusted with flour or breadcrumbs.
Bake the cake for approx. 45 minutes on a medium heat (approx. 150°C); do not open the oven door, as this might prevent the cake from rising.
Allow the cake to cool, then put it on a cake platter and dust it with the rest of the grated coconut. Serve it, cut into thin slices, accompanied by rose petal jelly.