Golden Coconut-Topped Butter Cake

Ingredients

• All-purpose flour or maida - 1 cup
• Eggs - 2 whole
• Sugar - 1 cup
• Baking powder - 1 tsp
• Milk - 1/2 cup
• Salt - 1/2 tsp
• Butter - 1 1/2 tbsp
• Vanilla essence - 1 tsp
• Light brown sugar - 1/2 cup
• Butter - 5 tbsp
• Heavy cream or milk - 1/4 cup
• Sweetened shredded coconut - 1 cup

Instructions

1. 1Preheat the oven to 350°F and grease and flour an 8-inch baking pan so the cake releases easily after baking.
2. 2In a small saucepan, combine 1/2 cup milk, 1 tsp vanilla essence and 1 1/2 tbsp butter; heat just until it starts to boil, then remove from the heat and let the mixture cool slightly.
3. 3If the eggs are cold, let them come to room temperature, then beat 2 eggs in a mixing bowl until frothy to build lightness into the batter.
4. 4Add 1 cup sugar to the eggs and beat until the mixture is thick and lemon colored, which gives the cake a tender crumb.
5. 5Stir in 1 cup all-purpose flour or maida, 1 tsp baking powder and 1/2 tsp salt until the dry ingredients are evenly distributed.
6. 6Pour the cooled milk mixture into the batter and beat just until everything is combined and smooth.
7. 7Transfer the batter to the prepared pan and smooth the top so it bakes evenly.
8. 8Bake for 35 minutes, until the edges begin to pull away from the pan or a toothpick inserted comes out clean.
9. 9Remove the cake from the oven and place it on a cooling rack for 15 minutes to set before adding the topping.
10. 10Meanwhile, make the topping: in a saucepan combine 1/2 cup light brown sugar, 5 tbsp butter and 1/4 cup heavy cream or milk and heat until it comes to a boil.
11. 11Once the mixture starts to boil, stir in 1 cup sweetened shredded coconut and mix well so the coconut is evenly coated.
12. 12Pour the hot coconut topping over the warm cake, spreading it gently so it covers the surface.
13. 13Place the topped cake under the broiler on the high setting for 3 minutes, or until the topping is golden brown and bubbling—watch carefully to avoid burning and protect your hands.
14. 14Store the cake at room temperature for 3 days in an airtight container to keep it moist.
15. 15Optional: serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.