Total Time
Prep 20 mins
Cook 30 mins

This is an old-fashioned favourite I love with a cup of tea or coffee.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
  3. Next, stir in flour, baking powder and salt.
  4. Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
  5. Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
  6. Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
  7. Spread topping over cake fresh from the oven; leave oven on.
  8. Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
  9. Variation: use chopped pecans or walnuts instead of the coconut.
Most Helpful

5 5

The texture of this cake is similar to angelfood cake. Nice and light and "spongy". The topping...Oh my....sweet, gooey, buttery. For such a simple and easy cake, this is simply wonderful. I microwaved the milk and butter for the cake (1 minute on high) and microwaved the topping (2 minutes on high, stirred half way). Next time I will have to double the was gone in 5 minutes!

5 5

Wonderful cake. Always like making a smaller cake...bigger cake...bigger behind...thanks for posting...

5 5

I was REALLY lazy when I made this cake and forgot to add sugar! Luckily I noticed in time...the cake was only in for one minute, so I took it out added the sugar and it still turned out delicious! The texture was great! I was unsure when mixing the batter if it was okay to have some lumps, but it turned out great so I guess the lumps were ok. Thanks for submitting..this is a keeper!