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| Lazy Dazy Cake I |
"Sponge cake with a brown sugar and coconut topping."
Ingredients :
- 4 eggs
- 2 cups white sugar
- 2 cups all-motive flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 tablespoons butter
- 1 cup milk
- 1 cup packed brown sugar
- 1 cup flaked coconut
- 6 tablespoons butter
- 4 tablespoons milk
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 ranges F (175 ranges C). Sift together flour, salt and baking powder. Set apart.
- In a big bowl, beat eggs for 4 mins with electric powered mixer on high. Add sugar and continue beating until mild and fluffy. Add flour combination.
- In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until mixed.
- Pour batter into 9x13 inch pan. Bake at 350 levels F (175 tiers C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
- To make the frosting: In a saucepan, integrate brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and aggregate is easy. Pour over cake as quickly because it comes out of the oven. Put cake inside the oven below the broiler and bake 3 to 4 mins, or until icing is mild brown.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.
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