1 tsp. vanilla
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 c. milk
4 Tbsp. butter (1/2 stick)
3 Tbsp. brown sugar
2 Tbsp. milk
1/2 c. grated coconut
A quick little cake - good for celebrating those little victories: an A on the test, making Honors Band, snack for a Daisy troop meeting... A special treat for those fanatically devoted to coconut. (If coconut's not your thing, top it with regular old frosting, or nuts instead of coconut. Go wild, be creative!)
Yield: 1 9x9 cake, 9 big pieces or 36 little bitty ones
Preheat oven to 350°. Spray a 9x9 square cake pan with nonstick spray, then dust it with flour. (Add about 1 Tbsp. flour to the pan, then tap it about so that every bit of pan has some flour stuck to it.
Beat eggs and vanilla together. Then gradually add sugar and combine well. In a medium bowl, sift together flour, baking powder, and salt. Add to egg mixture and beat until smooth.
Really, preheat the oven now. Once the milk's hot, you want to put the cake right into the hot oven. In a microwave safe dish (I use a Pyrex cup), heat together milk and 1 Tbsp. butter - about 1 min. on high, until the butter's melted and the milk's quite warm. Stir hot milk into the batter and zip-zop-zip into the pan and into the oven.
Bake at 350°F for 25 min., until a toothpick inserted into the center comes out clean, and cake has started to pull away from sides of pan slightly.
While cake is cooling, in a small saucepan, heat together 3 Tbsp. butter (the rest of it), milk (use cream if you've got it), brown sugar, and coconut. Stir occasionally. Once the butter has melted and mixture is well combined, pour it over the still-warm cake. Then, put the cake back into the oven and run the broiler for a minute or two - just enough to toast the coconut up to crispy.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011