This hot milk cake is a yummy version of a simple yellow cake with a coconut caramel topping.
Course Dessert
Cuisine American
Keyword coconut
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Resting Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 24pieces
Author Melissa Mortenson
Ingredients
4Eggs
2C.Sugar
2 1/4C.Flour
2 1/4t.Baking Powder
1t.Vanilla
1 1/4C.Milk
10T.Butter
Topping:
6T.Butter
2/3C.Brown Sugar
1/4C.milk
1C.Coconut
1/2t.Vanilla
Instructions
In a mixer, beat the eggs until thick. About 5 minutes. Gradually add the sugar. In a separate bowl combine the flour and baking powder. Mix together, and gradually add to the egg mixture. In a saucepan heat, the milk and butter until the butter just melt. Add the buttermilk mixture to the mixer and beat until well combined.
Grease and flour a 9" x 13" cake pan. Pour in batter and bake at 350 for 28-35 minutes. Test for doneness with a toothpick.
To make the topping:
In a small saucepan over medium heat mix the butter, brown sugar and milk until the sugar is dissolved and the mixture is slightly thickened. Remove from heat and stir in the coconut and vanilla. Spread over the cake.
Place the cake on the 2nd highest rack in the oven and turn on the broiler. Broil until the topping is bubbly and browned. Watch it closely or it might burn!
Let the cake cool before eating. Can be stored on the countertop, and tastes even better the next day.