On languid summer days, this cake is lovely because it comes together quickly.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 8-inch cake |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup skim milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup white sugar
- 6 tablespoons softened butter
- 10 tablespoons brown sugar
- 1 cup flaked coconut
- ¼ cup heavy cream
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
- Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 385 mg |
| Sugars | 46 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Beware – I’ve made this 3 times and each time it sinks in the middle.-I tried making them as cupcakes but laughed when I pulled them out of oven. Reading the other reviews, the 1 Tablespoon of baking powder may be a mistake and should be 1 teaspoon. (My baking powder is new so that isn’t the issue ) Otherwise, it would have been good since I had an old recipe that I lost thinking this was a replacement. The topping is wonderful though. just not worthy of bringing this cake to someone since it looks sad.
This is a favorite for our family and always requested for pot lucks and BBQs with friends. I double recipe and make large pan 9X13 – also add topping on warm cake and broil for few minutes.
This is an incredibly moist, delicious cake. Easy to put together and variations possible. I added some drained pineapple to it one time and it was quite good. Thinking of adding some toasted pecans too. Definitely a keeper.
I make this all the time from a similar recipe (most have more topping than mine, so I may try increasing the amount I make) but the one major difference–and I think it may be a typo–is that I only use 1 teaspoon of baking powder, not a tablespoon.
I am thinking there is an error in this recipe. All other sites I see this recipe and indeed the one passed down to me by my mother has 1 teaspoon not 1 tablespoon of baking powder. The one tablespoon seems a bit much for just one cup of flour. I make mine with 1 teaspoon and it works well! done with 1 tsp of BP I give it a 5. venisonfurs, this might be why your cake overflowed.. too much baking powder fran
Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans, but the recipe says 1 pan. Needs to be clearer because this cake is amazing, my grandmother used to make it.
i’m over 50 and this is the VERY FIRST cake I ever made (I was 5) and it was with my Grandma Bessie in DeQueen Arkansas!!! i have two granddaughters that live with me, that love to cook and bake and I can’t wait to make this with them very, very soon. I’m so happy to have found the recipe – THANK YOU!!! (I actually don’t remember making it with coconut but I love coconut and Grandma was simple in her baking pleasures and very, very frugal (from the depression era, ya’ know so I doubt she ever bought coconut! Fortunate, I love coconut and will certainly follow this recipe!)
This recipe is a keeper, the only thing I changed due to the fact I had no heavy cream, I used whipping cream instead. Cake is very moist and fluffy.
This is a family favorite that my mother used to make and now I’ve been making for years. I usually make 1 1/2 recipes of this and bake it in a 9×13 pan. We also spread the frosting on the cake right out of the oven and then broil it till bubbly. Delicious!
This recipe is FABULOUS and has been around for many, many, many years!!!…Actually, one of MY childhood favorites that I passed on to my own family! ~This cake also tastes Great iced with a white butter icing topped with crushed pecans….
I have been baking this cake for many years but instead of baking powder I use 1 tsp. baking soda. Also the icing should be heated for about 3 min. then poured over the cake as soon as it is finished baking, then return cake to oven for 5 minutes. It’s a great treat.