Hot Milk Cake with Coconut-Walnut Topping

Warm milk and melted butter go into a beaten-egg batter for this simple cake. A coconut and walnut topping is briefly browned under the broiler. Use a broiler-safe metal pan for the final step.

Ingredients

Cake

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 2 large eggs

• 1 cup granulated sugar

• 1/2 cup milk

• 2 tablespoons butter

Topping

• 1/4 cup packed brown sugar

• 2 tablespoons butter, softened

• 1/2 cup flaked coconut

• 1/4 cup chopped walnuts

• Up to 4 tablespoons milk, as needed

Directions

1. Heat the oven to 350°F. Grease a broiler-safe 9-inch square metal pan.

2. Beat the eggs with an electric mixer for approximately 4 minutes.

3. Gradually add the granulated sugar and continue beating for 4–5 minutes, until pale and fluffy.

4. Combine the flour and baking powder, then gently mix into the eggs.

5. Warm the cake’s milk and butter in a saucepan until the butter melts.

6. Slowly pour the warm milk mixture into the batter while mixing. Transfer to the pan.

7. Bake for 20–25 minutes, until golden and a toothpick inserted into the center comes out clean.

8. Beat the topping’s brown sugar and butter together. Add enough milk to make it spreadable, then stir in the coconut and walnuts.

9. Spread over the warm cake. Switch the oven to broil and place the pan approximately 4 inches below the heat.

10. Broil for approximately 3–4 minutes, watching continuously, until the topping is golden. Cool before cutting.

Recipe source: Allrecipes.