Golden Broiled Coconut Topped Hot Milk Sponge Cake
Indulge in the delightful richness of this Golden Broiled Coconut Topped Hot Milk Sponge Cake. Perfect for any occasion, this cake boasts a light and fluffy sponge base infused with the comforting warmth of milk and butter. It's topped with a decadent, caramelized coconut layer that adds a satisfying crunch and sweetness, providing a wonderful contrast to the airy cake beneath. This recipe is quick and easy to prepare, making it a fantastic choice for dessert after a family dinner or special celebration. Whether enjoyed plain or with its luscious topping, this cake is sure to impress your guests and satisfy your sweet tooth.
N/A
Servings
222
Calories
11
Ingredients
Ingredients
Eggs
2 (beaten)
Sugar
1 cup
Vanilla extract
1 teaspoon
All-purpose flour
1 cup (sifted)
Baking powder
1 teaspoon (sifted)
Salt
1/4 teaspoon (sifted)
Milk
1/2 cup (heated)
Butter
2 tablespoons (for batter, heated)
Brown sugar
1/2 cup
Butter
1/4 cup (softened)
Unsweetened coconut
1 cup
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
2
In a medium-sized mixing bowl, beat the eggs vigorously for about 4 minutes until they are thick and frothy.
3
Gradually add the sugar to the beaten eggs, continuing to mix for another 4 minutes until the mixture is pale and fluffy.
4
Stir in the vanilla extract, blending well.
5
In a separate bowl, sift together the flour, baking powder, and salt to combine the dry ingredients.
6
Carefully fold the dry mixture into the egg and sugar mixture, stirring gently until just combined. Be careful not to overmix.
7
In a small saucepan over medium heat, combine the milk and butter. Heat gently until the milk begins to foam, ensuring it doesn't boil.
8
Pour the warmed milk and butter mixture into the batter, and mix until smooth and well incorporated.
9
Pour the batter into the prepared baking dish and bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
10
While the cake is baking, prepare the topping: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
11
Gently fold in the unsweetened coconut until evenly distributed.
12
Once the cake is done, remove it from the oven and spread the coconut topping over the warm cake, ensuring an even layer.
13
Set your oven to broil and place the cake on the middle rack. Broil for 4-5 minutes, watching closely to prevent burning, until the topping is golden brown and bubbly.
14
Allow to cool slightly before serving. Enjoy plain or with a scoop of ice cream!
Nutrition Information
9g
Fat
32g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Golden Broiled Coconut Topped Hot Milk Sponge Cake?
It is a light and fluffy sponge cake made with a hot milk and butter base, finished with a caramelized coconut topping.
How long should I beat the eggs for this recipe?
You should beat the eggs vigorously for about 4 minutes until they are thick and frothy.
How long do I mix the sugar into the eggs?
Gradually add the sugar and continue mixing for another 4 minutes until the mixture is pale and fluffy.
What size baking dish is required?
This recipe requires a 9x9-inch baking dish.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
Should I sift the dry ingredients?
Yes, you should sift together the all-purpose flour, baking powder, and salt to combine them properly.
How do I incorporate the dry ingredients into the egg mixture?
Carefully fold the dry mixture into the egg and sugar mixture, stirring gently until just combined without overmixing.
How should the milk and butter be heated?
Combine them in a small saucepan over medium heat until the milk begins to foam, but do not let it boil.
How long does the sponge cake need to bake?
The cake should bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
What ingredients are in the coconut topping?
The topping consists of softened butter, brown sugar, and unsweetened coconut.
How do I prepare the coconut topping?
Cream together the softened butter and brown sugar until fluffy, then fold in the unsweetened coconut.
When should I apply the coconut topping?
Spread the topping over the warm cake immediately after it is removed from the oven.
How do I get the golden brown finish on top?
Set your oven to broil and place the cake on the middle rack for 4-5 minutes until the topping is bubbly.
What is the calorie count per serving?
Each serving contains approximately 222 calories.
How much fat is in this cake?
There is 9g of fat per serving.
How many carbohydrates are in a serving?
There are 32g of carbohydrates per serving.
How much protein does the cake provide?
Each serving contains 3g of protein.
Can I serve this cake with anything else?
Yes, it is delicious enjoyed plain or served with a scoop of ice cream.
What kind of coconut should I use?
The recipe calls for 1 cup of unsweetened coconut.
How many eggs are needed?
The recipe requires 2 eggs.
What type of flour is used?
Use 1 cup of sifted all-purpose flour.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is added to the batter.
What kind of sugar is used in the cake batter?
The cake batter uses 1 cup of regular white sugar.
What kind of sugar is used for the topping?
The topping uses 1/2 cup of brown sugar.
How much butter is needed in total?
You need 2 tablespoons for the batter and 1/4 cup for the topping.
Does the cake need to be cooled before topping?
No, the coconut topping should be spread over the cake while it is still warm.
How do I prevent the topping from burning?
Watch the cake closely while it is under the broiler, as it only takes 4-5 minutes to brown.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What is the texture of the cake?
The cake has a light and airy sponge texture with a crunchy, caramelized topping.
Is this recipe considered easy to make?
Yes, it is described as a quick and easy recipe suitable for family dinners or celebrations.