A moist vanilla cake with a caramelized coconut topping – irresistible yet straightforward!

Ingredients:

Cake Batter:

• 3 large eggs at room temperature
• 200g granulated sugar
• 200ml warm milk
• 1 1/2 tsp vanilla extract (or vanilla sugar)
• 50g melted butter, cooled slightly
• 250g sifted flour
• 5g baking powder
• Pinch of salt (to balance the sweetness)

Caramel Coconut Topping:

• 125g butter
• 190g dark brown sugar
• 50ml milk
• 100g shredded coconut (you can toast it for enhanced flavour)

Instructions:

1. Preheat the oven to 375F. Line a 8×12 inch pan with parchment paper
2. Beat eggs and sugar with a mixer for 5-7 minutes until pale
3. Mix warm milk, vanilla, and melted butter. Don’t overmix
4. Sift flour, baking powder, and salt into the wet ingredients and fold just until combined
5. Pour the mixture into the pan and bake for 20-25 minutes (the top should spring back just slighlty)
6. Toast the coconut in a dry pan over medium heat until golden (2-3 minutes). Set aside
7. Pour melted butter, brown sugar and milk into the pan. Simmer 1-2 minutes until slightly thickened. Stir in the coconut
8. Spread the topping over the partially baked cake. Return to the oven for 8-10 minutes until bubbly and golden
9. Let cool for 15 minutes before slicing to let the topping harden.

A cake stand can help both store and show off your cake creation to the world!