This recipe is taken from the 2014 Milk Calendar. Versions of this easy-to-make cake with a crispy, golden coconut topping have been a main stay for Canadian bakers for years and for good reason! It’s tender, moist and delicious and made with ingredients you likely have on hand.
- Recipe from Claudette Cloutier-Bergeron, dairy farmer from Earlton, Ontario.
- Prep: 15 min
- Cooking: 30 min - 35 min
- 1/2 cup (125 mL) Milk
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 eggs
- 1 cup (250 mL) sugar
- 1 tbsp (15 mL) vanilla extract
- Coconut Topping
- 1/2 cup (125 mL) packed brown sugar
- 1/2 cup (125 mL) sweetened flaked coconut
- 3 tbsp (45 mL) butter
- 2 tbsp (30 mL) Milk
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Preheat oven to 350 °F (180 °C). Butter a 9-inch (23 cm) square metal baking pan.
In a small saucepan, heat milk and butter over medium-low heat until steaming hot and butter is melted.
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. Spread batter in prepared pan.
Bake for 25 to 30 min or until a tester inserted in the centre comes out clean.
While cake is baking, combine brown sugar, coconut, butter and milk in a small saucepan. Heat over medium-low heat, stirring, for about 3 min or until butter is melted and sugar is dissolved (do not let boil).
Remove cake from oven and preheat broiler. Spread topping over warm cake. Broil for about 3 min or until topping is bubbling. Let cool in pan on a rack for 15 min and serve warm, or let cool completely.
When broiling the topping, wear oven mitts and rotate the pan around under the broiler to make sure it browns evenly and keep a close eye on it to avoid burning.
Tip for Kids: Kids can help measure and mix this easy cake. Adults will want to do the broiling, though to make sure it browns evenly and keep a close eye on it to avoid burning.
Variations: Omit the coconut and use finely chopped almonds or pecans instead.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 49 mg|
|Vitamin B12:||9 %|