Directions
- 1Mix 225g of granulated sugar and 3 large eggs for about 5 minutes using a hand mixer or stand mixer.
- 2Add the seeds from a vanilla bean to the egg and sugar mixture.
- 3Sieve in 225g of plain flour, 1.5 tsp of baking powder, and a pinch of salt.
- 4Gently incorporate the dry ingredients until just combined.
- 5Add 150ml of room temperature milk and 50g of melted butter.
- 6Bake the cake in a tin lined with parchment (20x30x5cm) at 180°C in a conventional oven for 25-27 minutes, or until firm in the center.
- 7For the topping, combine 225g soft dark brown sugar, 135g of butter, and 100ml of milk, and bring to a soft simmer until melted and combined.
- 8Add 150g of desiccated coconut to the topping mixture and bring it to a soft simmer until it starts to bubble away.
- 9Preheat the oven to 220°C.
- 10Apply the topping on top of the baked cake.
- 11Bake the cake with the topping for approximately 5 minutes at 220°C.
Ingredients
- 225 g granulated sugar
- 3 large eggs
- 1 seeds from a vanilla bean
- 225 g plain flour
- 1.5 tsp baking powder
- 1 pinch salt
- 150 ml milk
- 50 g melted butter
- 225 g soft dark brown sugar
- 135 g salted butter
- 100 ml milk
- 150 g desiccated coconut
Equipment
hand mixerstand mixerbowltinparchment paper
Tips
- Gently incorporate dry ingredients.
- Make the topping a few minutes before the cake is baked.
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