This cake originally required breaking open a coconut or two, grating the meat and extracting the milk. Thank goodness for at least some of today's processed foods! I've adjusted the recipe to compensate for flaked versus grated fresh coconut. Be sure to gently press the flaked coconut into the cup when measuring it. You can use either the canned or refrigerated variety of coconut milk. If you can't find currant jelly, raspberry or strawberry will also work fine. Enjoy!