I did bake a cake last week. Promise. However, I’ve been in a bit of a crazy head space for a while now and it has really messed with my perception of time. Then we had the flood and I’m left wondering what is appropriate to post and when is it in good taste to carry on. They say that getting back to routine, after a tragedy or disaster, is one of the best ways of coping. With that in mind, I am going to start posting again. Get ready for cakes, life, rants, Calgary events, food, drinks, and of course, some updates on the recovery efforts here in our city.
Last week I needed a simple and easy recipe and I really didn’t feel any inspiration to find such a recipe. I opened up my Better Homes and Gardens cook book, you know the old standard that everyone gets at their wedding reception, and flipped to the cake section. The title, Busy-Day Cake with Broiled Coconut Topping, caught my eye and I read through the 7 ingredient cake list and the very short instruction list. The decision to make it was easy and the process of making it, very easy.
The cake is served warm, straight out of the pan and is a perfect comfort food. The crunchy, sweet topping is a nice contrast to the very heavy, moist cake. I probably wouldn’t serve this to company as dessert but I would serve it for breakfast with a nice cup of coffee.
- 1⅓ cups flour
- ⅔ cup sugar
- 2 tsp baking powder
- ⅔ cup milk
- ¼ cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- ¼ cup packed brown sugar
- 2 TBS softened butter
- 1 TBS milk.
- ½ cup flaked coconut
- Grease an 8x1½ inch round cake pan, set aside.
- In a mixing bowl combine flour, sugar and baking powder and set aside.
- Mix together milk, butter, egg, and vanilla, beat on low speed until combined.
- Add dry ingredents to the bowl and beat on low speed until combined.
- Beat for 1 minute more on medium speed.
- Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
- Spread Broiled Coconut Topping over warm cake.
- Broil about 4 inches from heat for 3-4 minutes or until golden.
- Serve warm.
- Beat brown sugar and butter until combined.
- Stir in milk.
- Stir in coconut.