Coconut Hot Milk Cake
45 minutes |
Servings:
9 |
Prep:
15 minutes |
Cook:
30 minutes
Coconut Hot Milk Cake
45 minutes
Servings:
9
Prep:
15 minutes
Cook:
30 minutes
Coconut Hot Milk Cake
45 minutes
Servings:
9
Prep:
15 minutes
Cook:
30 minutes
Ingredients
Ingredients
Cake Ingredients
- ½ cup (125 mL) milk
- 1 Tbsp (15 mL) butter
- 1 cup (250 mL) Manitoba wheat flour
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) salt
- 2 Countryside Farms Vita eggs
- 1 cup (250 mL) sugar
- 1 Tbsp (15 mL) vanilla
Coconut Topping:
- ¼ cup (60 mL) milk
- ¼ cup (60 mL) butter
- ¼ cup (60 mL) brown sugar
- 1 cup (250 mL) coconut
Method
- Preheat oven to 350°F (180 °C). Grease a 9×9-inch (23 cm) baking pan.
- In a small saucepan, heat milk and butter over medium-low heat until steaming hot and butter is melted (do not boil).
- Meanwhile, in a bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, beat eggs until frothy. Gradually beat in sugar; beat until thick. Beat in vanilla extract. Stir in flour mixture just until blended. Stir in hot milk mixture until incorporated. Pour batter in prepared pan.
- Bake for 25 to 30 minutes or until a tester inserted in the centre comes out clean.
- While cake is baking, combine milk, butter, brown sugar, and coconut in a small saucepan. Heat over medium-low heat, stirring, for about 3 minutes or until butter is melted and sugar is dissolved (do not boil).
- Remove cake from oven and preheat broiler. Spread topping over warm cake. Broil for about 2-3 minutes or until topping is bubbling. Let cool in pan on a rack for 15 min and serve warm or let cool completely.
Tips
Recipe courtesy Dairy Farmers of Canada
Notes
Recipe courtesy Dairy Farmers of Canada