Sponge cake with a brown sugar and coconut topping.
INGREDIENTS (for 2 servings):
- 4 eggs
- 2 cups white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 tablespoons butter
- 1 cup milk
- 1 cup packed brown sugar
- 1 cup flaked coconut
- 6 tablespoons butter
- 4 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.
In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.
In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.
Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.