Preheat oven to 180 °C (350 °F).
In a mixing bowl, combine flour with baking powder and salt.
In another bowl, beat remaining butter with sugar using an electric mixer for 1 to 2 minutes.
Add eggs, vanilla and second can of coconut cream to bowl containing butter mixture.
Add dry ingredients to wet ingredients and stir until combined.
Pour batter into a buttered 23 cm (9 inch) baking dish. Gently drizzle coconut milk sauce over the batter.
Bake for 35 to 40 minutes.
Coconut Milk Pouding Chômeur
Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 12 servings