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This simple yellow cake with a broiled coconut-butter-brown sugar topping is an all-time favorite. It's quick and easy, and travels very nicely right in its baking pan.
2 large eggs
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 tablespoons butter
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup + 2 tablespoons (4 5/8 ounces) brown sugar
1/4 cup (2 ounces) milk
1 cup (3 1/2 ounces) flaked coconut
Cake: Preheat the oven to 350°F. Grease and flour an 8-inch square baking pan.
In a mixing bowl, beat the eggs till frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt.
In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine.
Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so.
Topping: Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine. Pour the topping over the warm cake, and place under a broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling. Makes one 8-inch square cake, 16 servings.
Note: Watch the topping carefully as you broil it, because it goes from golden to burned very quickly.
Nutrition information per serving (1/16 of cake, 2x2-inch piece, 56 g): 177 cal, 5 g fat, 2 g protein, 7 g complex carbohydrates, 20 g sugar, 1 g dietary fiber, 46 mg cholesterol, 166 mg sodium, 80 mg potassium, 1 mg iron, 54 mg calcium, 42 mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 5, May-June 1992 issue.