Hot Milk Sponge Cake with Broiled Coconut Topping

This hot milk sponge cake is one of our all-time favorite cake recipes. To mix it up a little, we topped this cake with a broiled macadamia and coconut topping.

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  • Makes: 9 servings
  • Prep: 15 mins
  • Bake: 25 mins 350°F
  • Cool: 1 hr

Hot Milk Sponge Cake with Broiled Coconut Topping

Directions

  1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan. Combine flour and baking powder.
  2. In a large bowl beat eggs and vanilla with a mixer on high about 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium about 5 minutes or until sugar is almost dissolved. Gradually add the flour mixture, beating on low to medium just until combined. In a small saucepan heat milk and butter over low heat until the butter melts. Add milk mixture to egg mixture, stirring just until combined. Pour batter into prepared pan.
  3. Bake 25 to 30 minutes or until top springs back when lightly touched. Cool in pan 10 minutes. Carefully spread Broiled Macadamia-Coconut Topping over warm cake. Broil about 4 inches from the heat 2 to 3 minutes or until lightly browned and bubbly. Cool in pan on wire rack.

Broiled Macadamia-Coconut Topping

Directions

  1. In a medium bowl combine all ingredients.
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Nutrition Facts (Hot Milk Sponge Cake with Broiled Coconut Topping)

  • Per serving:
  • 368 kcal ,
  • 17 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 63 mg chol. ,
  • 192 mg sodium ,
  • 51 g carb. ,
  • 2 g fiber ,
  • 39 g sugar ,
  • 4 g pro.
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