Hot Milk Skillet Cake with Brown Sugar Coconut Topping
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!
18″ cake
18″ cake
  1. Preheat oven to 350 degrees F. Grease and flour one 8″ cast iron skillet (or cake pan). Set aside.
  2. 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.
  3. 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.
  4. 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.
  1. Turn on broiler in oven.
  2. 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.