This is prepared, and broiled coconut topping is added. really simple
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 9-inch square cake |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1 cup white sugar
- ½ cup milk
- 2 tablespoons butter
- ¼ cup packed brown sugar
- 2 tablespoons butter, room temperature
- ½ cup flaked coconut
- ¼ cup chopped walnuts
- 4 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
- Whisk together the flour and baking powder, and add to egg mixture until just combined.
- In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
- Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
- Remove cake from oven; preheat oven’s broiler.
- Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 128 mg |
| Sugars | 31 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Was looking to what my mom made when I was a little girl. This is it. To those who skipped the topping, they missed the best part! Delicious! Chopped pecans instead of walnuts.
This is my go to sponge cake recipe. I have never used the topping but the cake is delicous. Stop you search here. This is the one.
This recipe turned out great!!! I used 2 tbsp. Of cream in the milk mixture. Worked well in an 9 in round pan as well! Who needs strawberries with this one!
It wasn’t as spongy as I was expecting. The flavor was good. We found it to be slightly dry. But we made it for my daughter’s birthday (at her request for strawberry sponge cake) and put whipped cream and strawberries on top, and it was pretty good. Next time we’ll have to try it with the broiled coconut topping, which sounds delicious.
My son claims this is the best homemade cake I’ve done so far. Mind you, he’ll eat anything that doesn’t have nuts. I followed the recipe as it was given*. I did forget to add vanilla extract as some other users suggested. I also didn’t have enough white sugar to make a complete cup so I added abt 1/2 tbsp of brown sugar to make up. The result was a soft sugar taste which is fine when you can add sweet toppings. I’m gonna try this in blueberry, chocolate & lemon flavors. Can’t wait!
I love this cake. So easy. Read the reviews and learned it was OK to make changes. The changes were to double it and put a dark chocolate frosting . Super moist and delicious. Made a great birthday cake.
This was a great, simple cake with ingredients I always have on hand. Did not add the full amount of sugar, and did not make the coconut topping. I beat the eggs for a total of 8 minutes. I have made this twice already for strawberry shortcake, and it is wonderful!
Great as is, family adored them. Better tasting and cheaper than buying store cakes -makes the best shortcake ever!
When I want a sponge cake, this is the recipe I use. I like cinnamon and vanilla, so I usually add a teaspoon of each.
Didn’t mix it as long as required and cake came out dense. I would suggest to cut down the sugar a bit. Great for a tea party if done right though.
Very nice for a light cake under homemade gelato and real whipped cream.
Delicious cake just like I remember from years ago. The only change I made was to add 1/2 teaspoon vanilla. It is so good with caramel frosting.
I made this in a bundt pan because I had extra chocolate buttercream I needed a cake for. Super quick recipe and cake is tender and delicious. I added vanilla for a little something extra. Will definitely make again.
Added 1/2 teaspoon salt, and 1 teaspoon vanilla. Delicious- nice texture too!
Used for peach shortcake. Have not tried the topping by Will the next time I make it.
Delicious!
I am a novice cook but, in my opinion, this was very bland and more sense than I expected. I beat the dickens out of it but it still was pretty dense. The thing is that I was making it for strawberry shortcake and when the strawberry mixture was added to the top, it was
This recipe never fails. I have made it so many times and it always turns out well. I use this cake for strawberry shortcake. My mom requests to for her birthday to go with fresh strawberries from the garden. It is so simple and easy and versatile with fruit toppings. Love it!
This is such a great recipe for those little sponge cakes you usually find in the grocery store for strawberry shortcakes! A very simple and easy recipe. Careful not to over mix once you add the flour to maintain a light and airy batter. Also sifting the flour/baking powder is very important. I made quite a few mini cake in a shortcake mould. Bake a little less time and grease your mould really well because I found they have a tendency to stick even when I thought I had sprayed the pan well with Pam.
I just tried this recipe step by step perfectly. I have to say great texture, bland taste! Even after adding 1 tsp vanilla it was very bland. First recipe from this website to disappoint me!
I had an old hot milk sponge cake recipe that my mom made for years and I continued to make. This one surpasses it by far! Love the broiled topping but recommend using pecans instead of walnuts.