Hot Milk Cake with Browned Coconut Frosting
For the Cake
- 2 cups flour
- 2 teaspoons baking powder
- 4 eggs, beaten
- 2 cups sugar
- 1 cup milk, whole
- 1/2 cup butter, unsalted
- 2 teaspoons vanilla extract
For the Frosting
- 2/3 cup light brown sugar
- 1/3 cup butter, melted
- 1/4 cup whipped cream, heavy
- 1 1/2 cups unsweetened shredded coconut
- 1/2 teaspoon vanilla extract
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 350° F and grease a 9x13 cake pan.
In a medium bowl, whisk together flour and baking powder and set aside. In a large bowl, cream eggs and sugar until mixture is light and fluffy. Gradually add flour mixture until smooth.
In a small saucepan, heat the milk and butter over medium heat until butter is melted. Gradually add to batter and mix until just combined, then mix in vanilla.
Pour into prepared pan and bake for 20-25 minutes, or until a toothpick inserted near the middle comes out clean. While cake is baking, combine frosting ingredients and set aside.
Remove cake from oven, frost with Browned Coconut Frosting and broil until frosting is browned (approximately 2-3 minutes). Serve warm.