Rating: 4.58 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This cake whips up quickly and is nice on lazy summer days.

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
1 8-inch cake
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.

    Advertisement
  • Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

Nutrition Facts

401 calories; protein 4.3g; carbohydrates 60g; fat 16.8g; cholesterol 83.7mg; sodium 385.3mg. Full Nutrition
Advertisement

Reviews (10)

Most helpful positive review

Rating: 4 stars
09/15/2010
This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake right out of the oven and then broil it till bubbly. Delicious! Read More
(31)

Most helpful critical review

Rating: 1 stars
08/25/2013
Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans but the recipe says 1 pan. Needs to be clearer because this cake is amazing my grandmother used to make it. Read More
(2)
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/15/2010
This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake right out of the oven and then broil it till bubbly. Delicious! Read More
(31)
Rating: 5 stars
09/10/2010
I have been baking this cake for many years but instead of baking powder I use 1 tsp. baking soda. Also the icing should be heated for about 3 min. then poured over the cake as soon as it is finished baking then return cake to oven for 5 minutes. It's a great treat. Read More
(16)
Rating: 5 stars
09/10/2010
This recipe is FABULOUS and has been around for many, many, many years!!!...Actually, one of MY childhood favorites that I passed on to my own family! ~This cake also tastes Great iced with a white butter icing topped with crushed pecans.... Read More
(11)
Advertisement
Rating: 5 stars
08/31/2013
I am thinking there is an error in this recipe. All other sites I see this recipe and indeed the one passed down to me by my mother has 1 teaspoon not 1 tablespoon of baking powder. The one tablespoon seems a bit much for just one cup of flour. I make mine with 1 teaspoon and it works well! done with 1 tsp of BP I give it a 5. venisonfurs this might be why your cake overflowed.. too much baking powder fran Read More
(4)
Rating: 5 stars
03/30/2013
i'm over 50 and this is the VERY FIRST cake I ever made (I was 5) and it was with my Grandma Bessie in DeQueen Arkansas!!! i have two granddaughters that live with me that love to cook and bake and I can't wait to make this with them very very soon. I'm so happy to have found the recipe - THANK YOU!!! (I actually don't remember making it with coconut but I love coconut and Grandma was simple in her baking pleasures and very very frugal (from the depression era ya' know so I doubt she ever bought coconut! Fortunate I love coconut and will certainly follow this recipe!) Read More
(3)
Rating: 1 stars
08/25/2013
Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans but the recipe says 1 pan. Needs to be clearer because this cake is amazing my grandmother used to make it. Read More
(2)
Advertisement
Rating: 5 stars
01/09/2014
I make this all the time from a similar recipe (most have more topping than mine so I may try increasing the amount I make) but the one major difference--and I think it may be a typo--is that I only use 1 teaspoon of baking powder not a tablespoon. Read More
(1)
Rating: 5 stars
08/13/2012
This recipe is a keeper the only thing I changed due to the fact I had no heavy cream I used whipping cream instead. Cake is very moist and fluffy. Read More
Rating: 5 stars
09/06/2019
This is a favorite for our family and always requested for pot lucks and BBQs with friends. I double recipe and make large pan 9X13 - also add topping on warm cake and broil for few minutes. Read More