Start by preheating your oven to 375°F (190°C) and generously grease your baulo molds with butter or cooking oil. This step is crucial for easy removal later.

Using an electric mixer, beat the eggs on medium speed until they become frothy and light in color. This usually takes about 2-3 minutes and creates the airy foundation your baulo needs.

Gradually add the sugar to the beaten eggs while continuing to mix. Beat continuously until the mixture becomes thick, sticky, and pale yellow. The sugar should be completely dissolved, which typically takes 5-7 minutes of mixing.

Add the vanilla essence and mix until well incorporated. The vanilla adds depth to the overall flavor profile.

Reduce mixer speed to low and gradually add the sifted flour, folding it gently into the mixture. Add the melted butter and Royal Tru Orange, mixing just until combined. Overmixing at this stage can result in tough cakes.

Continue beating the batter with the hand mixer until everything is well-blended and smooth. The batter should be thick but pourable.

Gently fold in the desiccated coconut using a spatula, distributing it evenly throughout the batter. This adds texture and tropical flavor to each bite.

Fill each greased mold to about 80% capacity, leaving room for the cakes to rise. Don't overfill as this can cause overflow during baking.

Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and spring back when lightly touched. The exact timing may vary depending on your oven and mold size.

Remove from the oven and let cool in the molds for 2-3 minutes before carefully turning them out onto wire racks. Dust with powdered sugar if desired and serve warm or at room temperature.