Another one of my mother’s standards, Hot Milk Cake is a simple but delicious cake with a built in topping that is made from ingredients you will find in your pantry.
Coconut does not seem to have a long shelf life and becomes dry, so I actually keep some coconut in the freezer for baking when I need it.
This is an easy cake to carry and will be a hit at a pot luck or family get together.
Hot Milk Cake
Print recipe| Serves | 9 |
| Inspiration | Grammy's Recipe |
Ingredients
- 2 large eggs
- 1 cup white sugar
- 1 cup all purpose flour
- 1/8 Tsp salt
- 2 Tsp baking powder
- 1 Tbsp butter
- 1/2 cup hot milk (warm in microwave for about 30 seconds)
- 1/2 Tsp vanilla extract
Topping
- 3 Tbsp butter
- 5 Tbsp brown sugar
- 3 Tbsp milk or cream
- 1 cup coconut
Directions
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Beat eggs until lemon coloured and thick, about 5 minutes, scraping the bowl with a spatula occasionally. Slowly add sugar and beat 2 1/2 minutes more. The mixture will be even thicker.  | |
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Fold sifted dry ingredients into egg mixture. Stir butter into hot milk until it is melted. Add the vanilla plus the butter/milk mixture all at once to the batter. Beat for 1 minute. Pour the batter into a greased 8 inch square pan.  | |
| Bake for 30 minutes at 350 °F until cake tester comes out clean. | |
| Topping | |
| Melt the butter in a small saucepan. Add the brown sugar and milk/cream, stirring until the brown sugar has melted. Stir in the coconut. | |
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Spread topping over the cake.  | |
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Broil about 30 seconds to 1 minute or until the topping just starts to bubble. This is good served warm or cold.  | |