For frosting:
Cream eggs, sugar, and vanilla. Add flour, baking powder, and salt sifted together. Heat the butter and milk to boiling and add to mixture. Bake in greased 9x9 inch pan 30-40 minutes at 375 degrees F.
For frosting: Heat ingredients until sugar is melted. Top the cake and put under broiler until golden brown. Watch close!
By Robin from Washington, IA
As a young mother, I loved it when my daughter's school had bake sales. I would take in a New York style cheesecake, which always made a lot of money and, usually, a double pan of this cake. It is a very easy cake to make and super delicious. I just love the caramelly coconut frosting. They sold it by the piece and this cake always sold out fast too.
Cake: Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan. Put the milk and butter into a small saucepan and place over low heat to warm while you prepare the batter.
Beat the eggs until they are very foamy and have thickened slightly. Gradually beat in the sugar, then add the vanilla. Mix the remaining dry ingredients and add them to the egg and sugar mixture, beating until the batter is nice and smooth. Add the hot milk (stir it for a minute if the butter has not yet melted completely. This milk will be hot, but not simmering or boiling yet as it has heated just while you made the batter) and mix well.
Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Prepare the topping while the cake bakes. Combine the butter, cream, and sugar in a small saucepan and stir over medium heat until melted and blended. Add the coconut and mix well.
Pour the topping over the baked cake (the cake can be warm or cool) and run it under the broiler for about a minute, until it bubbles and browns slightly.
Cool and serve
Source: From one of my favorite cookbooks, "The Fannie Farmer Baking Book" by Marion Cunningham, published in 1984
By Copasetic 1 from North Royalton, OH
Shared on: 11/07/2011
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