Sponge cake with a brown sugar and coconut topping.

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.

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  • 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.

Nutrition Facts

204 calories; protein 2.7g 5% DV; carbohydrates 36g 12% DV; fat 5.9g 9% DV; cholesterol 42.2mg 14% DV; sodium 96.3mg 4% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2004
I added 1 1/2 tablespoons vanilla ex along w/ a half cup finely shredded coconut to the batter. I also did not use egg yolk and instead egg whites which worked otu great! I find yolk is usually unnecessary anyhow. The glaze needs work because as is it's super runny like water and has no substance or stickability. Needs to harden once cooled and it doesn't at all. The glaze also needed somethign extra flavor wise so I added a couple tablespoons of rum 1 table spoon vanilla ex and 2 teaspoons coconut ex. The cakes texture came out very well. It also only needed to be cooked a half hour so I'm glad I was payign attention and didn't follow the recipes time for a whole hour! Casue the cake would had been ruined. At a half hour the top had a perfect golden brown color and was firm and moist. Will make again but will modify as I already have to make it a better recipe. Read More
(13)

Most helpful critical review

Rating: 3 stars
02/24/2003
I made this cake and at 29 minutes in the oven it was burnt. I think that the hour for cooking time is a typo. I remade it and cooked it for 20 minutes and it was perfect. Read More
(8)
57 Ratings
  • 5 star values: 35
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
10/16/2004
I added 1 1/2 tablespoons vanilla ex along w/ a half cup finely shredded coconut to the batter. I also did not use egg yolk and instead egg whites which worked otu great! I find yolk is usually unnecessary anyhow. The glaze needs work because as is it's super runny like water and has no substance or stickability. Needs to harden once cooled and it doesn't at all. The glaze also needed somethign extra flavor wise so I added a couple tablespoons of rum 1 table spoon vanilla ex and 2 teaspoons coconut ex. The cakes texture came out very well. It also only needed to be cooked a half hour so I'm glad I was payign attention and didn't follow the recipes time for a whole hour! Casue the cake would had been ruined. At a half hour the top had a perfect golden brown color and was firm and moist. Will make again but will modify as I already have to make it a better recipe. Read More
(13)
Rating: 5 stars
09/27/2003
Oh my gosh! This cake is totally AWESOME!!! I made this just for fun but it turned out sooo yummy...great topping! My boyfriend loved it! You should definately try this recipe. If you are reading this then good for you because its always smart to read reviews before baking anything. I'm glad i did. Remember: DO NOT bake this cake for more than 20-25 mins. Read More
(13)
Rating: 5 stars
03/25/2004
Wow...what a great recipe. As suggested I added a teaspoon of vanilla and only baked the cake for 30 min at max. I used two 8" round pans lined with parchment paper lightly greased and floured. After broiling I let them cool and flipped the cakes out of the pans and made a two layer cake - very nice display! Tastes just like grandma used to make. I will use this recipe again. In fact I think I'll use the batter recipe the next time I make pineapple upside-down cake. A real winner! Read More
(11)
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Rating: 3 stars
02/24/2003
I made this cake and at 29 minutes in the oven it was burnt. I think that the hour for cooking time is a typo. I remade it and cooked it for 20 minutes and it was perfect. Read More
(8)
Rating: 5 stars
08/03/2007
This is my Grandma's recipe but doubled (so you can easily halve this recipe and it makes one layer) - I LOVE this cake. So simple it is my default "coffee with the neighbour" cake and I change it up as need be - today it contains fresh blueberries and no coconut in the topping. I have also made it with soy milk and it comes out fine. Read More
(7)
Rating: 4 stars
02/28/2013
This sponge cake recipe was just what I was after for shortcake shells so I didn't use the topping. I reduced the serving size to six which was just perfect for my 6-shortcake pan. I was satisfied with them but would have liked them with a little more butter in the batter as well as some vanilla. Read More
(7)
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Rating: 5 stars
03/26/2005
Really nice cake. Cook only 28-30 minutes. I found when broiling the topping not to move the oven rack closer to the broiler. It browned better and didn't burn when I left the rack in the center of the oven where I cooked the cake. I just set the oven to broil. Would be good with your own frosting or fruit too. A keeper thanks. Read More
(6)
Rating: 5 stars
03/07/2003
YES! Make sure that you do not try to bake this for an hour. Just like someone else said "about 20 minutes". This cake has a fantastic taste. I didn't even use coconut. I think the next time that I make it I will punch holes in the top of the cake and then pour the icing on it. The icing makes the cake to die for. Read More
(5)
Rating: 5 stars
11/17/2003
incredibly good! I made it in two 8-inch rounds -- looks nicer than a flat cake. Cooked for just over 20 minutes. Watch it at the stage where you put it under the broiler and turn it around so it colors evenly if necessary. Read More
(4)
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