Preheat oven to 175°C.
Melt butter and add the jaggery syrup.
Spread the coconut at the base of a loaf tin and pour the syrup on top. Set aside to cool.
Sift together wheat flour, corn flour and baking soda.
Pour the melted butter, milk, yogurt, palm jaggery syrup and vanilla in the centre of the flour.
Whisk to combine to form a smooth batter.
Pour this on top of the coconut layer and bake in preheated oven for 35 - 40 minutes.
Allow the cake to cool completely in the tin.
Flip on a serving plate and slice it up.