So far this is my favorite cake in my cake challenge! Oh yummmmmm. I thoroughly enjoyed this one. The cake was super moist and buttery and the topping was oh so sweet and lightly crunchy and very sugary.
Delicious! I think I am going to have a piece for breakfast this morning. With eggs of course. One must start the day with some protein after all.
This is the kind of cake you would likely take to someones house for a dinner party or a potluck or something like that. It is very easy to make, almost like making a coffee cake. Actually it is exactly like making a coffee cake, maybe that’s why I’m thinking breakfast.
I love simple cakes like this that you can whip up on a moments notice when your husband comes home and says, “Oh we were invited over to so-and-so’s house for dinner tonight and I said you would bring a dessert.”
We have to be there in an hour and a half.
Well, here you go. Make this.
And yes my husband really does do that to me, quite often.
Our friends learn very quickly not to invite him but rather to call or email me to work out the details. But I suppose it’s good for me too – and I guess I kind of like it.
- 1¾ cup cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup butter, softened
- 1½ teaspoons vanilla extract
- 1 cup granulated sugar
- 2 eggs, room temperature
- ½ cup milk
FOR THE TOPPING - 1 cup shredded coconut
- ¼ cup slivered almonds
- ⅓ cup butter, softened
- ⅔ cup firmly packed brown sugar
- ¼ cup heavy cream
- Preheat the oven to 350˚ and prepare an 9" cake pan by smearing butter all over the inside, then add a little bit of flour and shake and tap it so it lightly coats the whole pan. Then cut out a piece of parchment paper to fit inside the base of the pan and place it on the bottom. Set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on high until fluffy, about 3 minutes.
- Lower the mixer speed to low and add the eggs, one at a time, beating well and scraping the bowl in between additions.
- Measure out the milk and then alternating between the milk and the flour mixture, starting with the milk, add to the butter in four additions.
- Pour into the prepared cake pan and bake about 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set aside to cool in the pan while you make the topping.
- To make the topping, combine the coconut and nuts in a small bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy, about 3 minutes.
- Add the cream and beat until combined.
- Add the coconut mixture and beat until combined.
- Now. You can leave the cake in the pan at this point if you choose, this would be the easier route and if you are taking the cake somewhere, a party or potluck or something, I would go with this option.
- I chose to remove the cake from the pan so it would be prettier in the pictures
so what I did was I removed it and allowed it to cool on a wire rack for a bout 10 minutes and then placed it on an 8" cake board and then put the whole thing on a cookie sheet (to catch drips). - Then carefully spread the topping over the top of the cake. The cake is very tender at this point so go slow. I used a scoop and placed scoops of the topping all over and then tried to use a scraper to spread it but that wasn't working so I ended up just using my fingers to spread it evenly over the top. That worked great and then you can lick your fingers after - that topping is amazing!
- Then place the cake under the broiler, 4" from the coil and watch it so it doesn't scorch - you can just leave the door open since the oven doesn't need to heat up. It takes a couple minutes is all so don't walk away from it.
- Once it's all melty and browned on top, remove from the oven.
- Serve warm or cooled and don't let any of that topping fall off and get wasted!
#twoeggbroilercake #broilercake #easyhomemadecake
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