Coconut Milk Egg Cake

Adapted slightly from dailycookingquest.com

6 eggs
3/4 cup cane sugar
1/4 teaspoon salt
1/2 teaspoon vanilla paste
6 oz. canned coconut milk (save the remainder for making a smoothie)
1/2 cup all-purpose flour 

1. Heat oven to 325°F. Spray an 8-inch square pan with cooking spray.
2. In a mixing bowl, beat together eggs, sugar, and salt until light and fluffy and the sugar has dissolved.
3. Beat in the vanilla, coconut milk, and flour, one at a time, until smooth and combined.
4. Pour the batter into the prepared pan and bake for 45 minutes. The center should be set.
5. Let cool before cutting into squares.