Lazy Daisy Cake

I grew up eating a cake almost exactly like this one and absolutely loved it.  I couldn't find my family's recipe though, so I was excited when I found this one to give it a try.  Soooo good!  I love this cake.  It's a tiny bit more work than your average cake.  It's from scratch for one.  Two, there are a few different steps you have to take before mixing it all together.  So it takes a bit of time, but not terrible.  And it comes out so yummy!

Ingredients
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tblsp. butter
1 cup milk
1 tsp. vanilla extract
4 eggs, room temperature
2 cups sugar
Topping:
9 tblsp. butter, melted
3/4 cup packed light brown sugar
6 tblsp. evaporated milk
1 1/2 cups shredded coconut


Instructions
Adjust an oven rack to the middle position and heat the oven to 350. Grease and flour a 13x9 inch pan.
Whisk the flour, baking powder, and salt in a large bowl.
Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
With an electric mixer on medium-high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Let cool slightly in the pan, about 10 minutes.
Heat the broiler.

For the topping:
Combine the butter, brown sugar, evaporated milk, and coconut in a medium bowl. Spread the topping evenly over cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.

The cake can be stored at room temperature for up to 4 days. Reheat individual servings in the microwave.


Gluten free:  use your own GF all purpose flour.

Recipe and photo found on:  lanascooking.com