Wednesday, May 2, 2018

Hot Milk Cake With Coconut Topping

Doesn’t this look good! My mouth is watering just looking at it! From

Hot Milk Cake With Coconut Topping


Hot Milk Cake
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup all cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons butter

Buttercream Frosting
1 cup butter
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup heavy cream
1 cup shredded coconut (without problem ingredients)

Brown sugar
Shredded coconut (without problem ingredients)


1. Preheat oven to 350F.

2. Grease and flour a 9 inch square baking pan with butter.

3. Beat eggs and sugar together until mixture has thickened and is a pale yellow. Stir in vanilla. Set aside.

4. Whisk together flour, baking powder and salt. Add to egg mixture and mix until completely incorporated. Set aside.

5. In a small pot heat up milk and butter until its just starting to boil. Remove from heat, while mixing the batter gradually add hot milk till its incorporated.

6. Pour batter into prepared baking pan bake for 20 - 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pan and let cool completely on a wire rack.

Buttercream Frosting
1. In the bowl of an electric mixer cream the butter until fluffy.

2. On medium speed using the whisk attachment, add the sugar and cream until all is incorporated.

3. Add the vanilla and turn the mixer to high. whip for 2-3 minutes until light and fluffy. Stir in shredded coconut.

Spread frosting on top of cake. Sprinkle brown sugar and shredded coconut. Serve.

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