Preheat oven to 175 degrees Celsius and grease a 9-inch bundt pan or rectangular baking dish.

Combine sweetened condensed milk, whole milk, coconut milk, eggs, sugar, and butter in a blender canister.

Process on medium speed for 2 minutes until the mixture is completely homogenous.

Add the all-purpose flour and pulse until just incorporated to avoid over-mixing.

Manually stir in the shredded coconut using a spatula.

Pour the liquid batter into the prepared baking pan.

Bake for 45 minutes or until the top is golden brown and the center is set but slightly jiggly.

Allow the cake to cool completely at room temperature for at least 2 hours to ensure the custard sets before slicing.