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Coconut Cake

By Sharon

Sep 26

Coconut Cake

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A luscious cake that is easy to make and ready in a short amount of time because there’s no waiting to cool to make the frosting. The original recipe for this cake came from The New Basics Cookbook by Julee Rosso & Sheila Lukins and is attributed to Helen Chasanow.

Ingredients
Cake:
1cup milk
2tbsp unsalted butter
4large eggs
2cup sugar
2tsp vanilla
2cup sifted unbleached all purpose flour
2tsp baking powder
1/4tsp salt
Topping:
6tbsp unsalted butter
1/2cup brown sugar
1tbsp Vanilla
4oz coconutshredded

Preheat 350 degrees. Butter and flour 9 x 13 baking pan.

In a small saucepan heat milk and butter until scalding.

Using an electric mixer, beat eggs. Gradually add sugar and continue beating until thick and foamy. At slow speed gradually add hot milk mixture and vanilla.

Sift remaining dry ingredients. Beat into batter at slow speed. Pour batter into prepared pan.

Bake 25 – 30 min. Cool slightly.

Melt topping butter and stir in remaining ingredients.

Place under broiler 4 – 6 inches from heat until bubbling and brown. May need to turn pan.

Canned southern style coconut will make a crunchier topping.

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