Description
This cake whips up quickly and is nice on lazy summer days.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup skim milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup white sugar
- 6 tablespoons softened butter
- 10 tablespoons brown sugar
- 1 cup flaked coconut
- ¼ cup heavy cream
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour
- baking powder
- and salt; set aside. Grease and flour an 8-inch cake pan.
- Combine the milk
- 1 tablespoon butter
- and vanilla extract in a small saucepan. Bring to a boil over medium-high heat
- then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain
- then pour in the warm milk mixture
- and continue stirring until smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Stir 6 tablespoons butter
- brown sugar
- coconut
- and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 8