Lazy Days-y Cake

Cake

• 2 eggs
• 1 c sugar
• 1 c flour
• 1 tsp baking powder
• 1/2 tsp Diamond kosher salt
• 1 1/2 tsp vanilla
• 1/2 c hot milk
• 2 T butter (plus more to butter the pan)

Topping

• 5 T butter
• 1/2 c brown sugar, packed
• 1/4 c cream
• 3/4 c shredded coconut, either unsweetened or sweetened, though sweetened would be true to the original recipe

Heat oven to 350 degrees. Butter and flour a 8″ or 9″ square (or 9″ round) baking pan.

Beat the eggs and the sugar until fluffy. Whisk together the flour, baking powder, and salt, and then stir that mix into the eggs, along with the vanilla. Add the 2 T butter to the hot milk and stir until butter melts. Add that hot milk mixture to the egg mixture and beat very briefly (my mother would say “12 strokes”).

Pour the batter into the prepared pan and bake for about 25-30 minutes, or until the top is golden brown and the center springs back when lightly pressed with your finger.

While the cake bakes, prepare the topping. Melt the 5 T butter, then add the brown sugar and cream and stir until the mixture simmers. Turn off the heat and stir in the coconut.

When the cake is done and just briefly cooled (5 minutes or so), spread the coconut mixture evenly over the top of the warm cake and place it on the middle shelf under the broiler until the topping is slightly browned and bubbly – about 2-3 minutes. Watch it carefully because it will burn easily. Transfer the cake to a wire rack to cool.

The Lazy Days-y Cake will keep for several days, stored at room temperature. And it will freeze well too. You might even cut it into pieces before freezing so that you can remove just the right amount when needed.