About this recipe:This cake is made a little different than the average sponge cake. It's made with hot milk and topped with a coconut-walnut mixture, before being grilled.
Makes: 1 23cm square tin
125g plain flour
1 teaspoon baking powder
200g caster sugar
4 tablespoons dark brown soft sugar
35g desiccated coconut
4 tablespoons chopped walnuts
4 tablespoons milk
Prep:25min › Cook:25min › Ready in:50min
In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar and beat until light and fluffy, about 4-5 minutes.
Mix together the flour and baking powder. Stir into creamed mixture until just combined.
In a saucepan, heat 125ml milk and 30g butter until butter is melted. Add to batter, beat until combined. Pour into a greased 23cm square tin.
Bake at 180 C / Gas 4 for 20 to 25 minutes or until a skewer comes out clean.
Beat 4 tablespoons dark brown soft sugar and 30g butter in a bowl until combined. Stir in milk to desired consistency. Stir in coconut and walnuts. Spread over warm cake. Grill 10cm from heat source for 3 to 4 minutes or until golden.