Hot Milk Coconut Cake 🥥
Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 1 cake
Description:
Indulge in nostalgia with this delightful Hot Milk Coconut Cake recipe passed down through generations. Perfect for an after-school treat or a sweet pick-me-up, this cake is easy to make and bursts with the tropical flavor of coconut. Reminiscent of childhood memories, it’s a comforting dessert that’s sure to become a family favorite.
Ingredients:
- 2 eggs
- 1 cup sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 3 tbsp butter
- 1/2 cup brown sugar
- 2 cups shredded coconut
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). Grease a 9×9 inch square pan. |
| 2 | In a large mixing bowl, combine the eggs, sugar, milk, and vanilla extract. Whisk until well combined. |
| 3 | Sift in the flour, baking powder, and salt. Mix until the batter is smooth and free of lumps. |
| 4 | In a small saucepan, melt the butter over low heat. Once melted, pour it into the batter and mix until incorporated. |
| 5 | Pour the batter into the prepared pan and spread it evenly. |
| 6 | Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. |
| 7 | While the cake is baking, prepare the topping. In a separate bowl, mix together the brown sugar and shredded coconut. |
| 8 | Once the cake is done baking, remove it from the oven and switch the oven setting to broil. |
| 9 | Sprinkle the coconut topping evenly over the hot cake. Return the cake to the oven and broil for a few minutes, until the topping is bubbly and golden brown. |
| 10 | Keep a close eye on the cake while broiling to prevent burning. |
| 11 | Once the topping is bubbly and golden, remove the cake from the oven and allow it to cool slightly before serving. |
| 12 | Slice the cake into squares and serve warm. Enjoy the delicious, coconutty goodness! |
Nutrition Facts (Per Serving):
- Calories: 426.1
- Fat Content: 14.5g
- Saturated Fat Content: 9.7g
- Cholesterol Content: 94.2mg
- Sodium Content: 172.5mg
- Carbohydrate Content: 70.2g
- Fiber Content: 1.7g
- Sugar Content: 51.8g
- Protein Content: 5.6g
Recipe Notes:
- For added texture and flavor, you can toast the shredded coconut before adding it to the topping mixture.
- Feel free to adjust the sweetness by reducing or increasing the amount of sugar according to your preference.
- Serve this cake warm with a scoop of vanilla ice cream for an extra decadent treat.
- Store any leftovers in an airtight container at room temperature for up to three days. Reheat before serving for the best taste and texture.
