Hot Milk Skillet Cake with Brown Sugar Coconut Topping
This old-fashioned hot milk skillet cake has been enjoyed by many for decades. A simple vanilla cake topped with the most delicious brown sugar coconut topping, if this cake is not already a favorite of yours, it soon will be!
I love me a simple homemade dessert. This cake is also known as lazy daisy cake because it’s a simple summertime dessert. It’s not just simple, but it truly tastes amazing and people have been raving about this cake for generations. I imagine it was created back when baking supplies were at a minimum–this cake, in fact, was a favorite during the Great Depression, where home bakers had to stretch what they had. Well there’s nothing skimpy about this cake–it has a wonderful spongy texture to it and that topping is just so so good.
Brown sugar, butter, a bit of cream or half and half, and some coconut–it’s a delightful combination that reminds me of a certain coconut Girl Scout cookie (minus the chocolate 😉 ). Chewy, somewhat crunchy, and full of caramel flavor, this topping is the perfect accompaniment to that spongy vanilla cake. To get the topping a bit crunchy, you broil it for a couple minutes.
A simple, delicious cake that’s withstood the test of time–you should try making this hot milk skillet cake yourself this weekend!
It’s sure to bring back fond memories or create new ones with friends and family. Enjoy!
- 2 large eggs
- 1 cup Golden Barrel organic cane sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 1/2 Tbsp butter
- 2 tsp vanilla extract
- 1/4 cup (4 Tbsp) butter
- 1/2 cup + 2 Tbsp Golden Barrel Organic Brown Sugar
- 1/4 cup cream, half 'n half, or milk
- 1 cup unsweetened coconut flakes
- Preheat oven to 350 degrees F. Grease and flour one 8" cast iron skillet (or cake pan). Set aside.
- In a medium-sized bowl, measure out dry ingredients: flour, baking powder, and salt, stirring to combine. Set aside. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs until frothy. Add in sugar and beat on high speed for several minutes until thickened and light yellow in color. With mixer turned to low speed, slowly add in dry ingredients and mix until just combined.
- In a saucepan, heat together the milk and butter until just-boiling. Remove from heat and pour hot mixture into cake batter along with the vanilla extract, beating to combine.
- Pour batter into prepared skillet and bake for 30 minutes or until golden brown and cake springs back when lightly touched. Remove from oven and let cool on rack while preparing coconut topping.
- Turn on broiler in oven.
- In a saucepan, melt butter. Add in brown sugar, cream, and coconut, stirring to combine. Pour topping mixture on top of cake, spreading until evenly coated. Place cake back in oven under the broiler (doesn't have to be super close to it). Let broil for 2-3 minutes until coconut is toasted and bubbling. Let cool on rack before cutting. Store covered at room temperature for 3 days.
This cake changed my life. Aside from my children, this might be the best thing I’ve ever made. Not. even. kidding.
I pray you and your family are staying safe.
Ha! So glad you loved it!! Thanks for the feedback. 😊 And yes, my family is healthy…very thankful!
I made this for my own birthday cake. Very simple and easy. The only change I made was to add about a half cup of chopped pecans to the topping. The perfect size for a small group and will definitely make again