Preheat oven to 180 °C (350 °F).
In a saucepan, combine one can of HAIKU sweet coconut cream with the HAIKU coconut milk, 60 ml (¼ cup) butter and brown sugar. Bring to a boil. Remove from heat and set aside.
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.