Breakfast Coconut Sponge Cake

By Treebs

Breakfast and Brunch - Nancy N Wilson

Ingredients

• 2 lg eggs, separated
• 1 cup sugar
• 1 cup flour
• 2 tsp baking powder
• 1/2 cup hot milk
• 1 tsp vanilla extract
• 2 tbsp butter (no substitutes)
• 1/2 cup brown sugar, firmly packed
• 1 cup coconut
• 3 tbsp whipping cream

Details

Adapted from google.com

Preparation

Step 1

CAKE:

Preheat the oven to 350 degree F. Set out an ungreased 9" cake pan.

Separate eggs and beat egg whites until stiff peaks form, set aside. Beat yolks and sugar until pale yellow. Sift together the flour and baking powder. Add flour mixture alternately with the milk into the egg yolk/sugar mixture. Add vanilla extract. Carefully fold in the egg whites. Pour batter into cake pan.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

TOPPING:

Just before cake is done, make the topping. In a small mixing bowl, melt butter in microwave. Stir sugar into the melted butter until mixture is smooth. Add coconut to thicken. Add cream until mixture is of desired spreading consistency.

Spread on top of hot cake and return to oven until topping bubbles (5 to 10 minutes).