Ingredients for Hot Milk Coconut Cake
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How to Make Hot Milk Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the topping: In a medium bowl, combine the brown sugar, flour, butter, and coconut milk. Mix until smooth.
- Once the cake is baked, spread the topping evenly over the warm cake.
- Place the cake under the broiler for 1-2 minutes, or until the topping is bubbly and lightly browned. Watch carefully to prevent burning.
- Let the cake cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
206g
Fat
48g
Carbs
23g
