By far and large MY FAVOURITE cake in the world. Every birthday this is always my #1 request. It’s an old school cake that uses boiled milk to keep it moist and delicious. Boiled milk cakes literally date back to the depression era because it uses mostly milk instead of butter so it’s a cake very fitting to the current times we find ourselves in.
But what makes this recipe so special for me is how it’s been passed on down through generations in my family. I’m told my grandmother actually found this recipe in a newspaper (and she wasn’t the greatest cook) but she was trying to be a good “wife” at the time and wanted to make a cake for her husband. It was then passed on to my mom (who always makes it for my Birthday) and my aunt too. Also super special is the fact that this was the first thing my auntie Liza EVER baked (which is a big deal because she is an avid and unbelievable baker now). Tearing up as I write this because I’ve just realized that although I am not physically with my family this Easter, I am with them through this cake. Sharing food with loved ones, whether it be in person at a dinner table, through a recipe or video can be so deeply meaningful so even if you can’t be with your loved ones – make a recipe that reminds you of them and I bet you’ll feel closer to them. Happy Easter from my family to your’s!
A couple notes on this recipe, I am sharing the original recipe from the newspaper, which makes one 8×8 square pan and topping. For the purposes of the photos, I doubled the cake recipe and made approximately 5x the amount of topping! Do this if you have some time on your hands otherwise I recommend sticking the to perfectly simple and delicious single layer version!
This makes one 8×8 square pan cake! I doubled the cake recipe below and about 5x the topping to achieve a double layer cake!
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- Pinch salt
- ½ cup milk
- 1 tbsp unsalted butter
- 6 tbsp unsalted butter
- 2/3 cup brown sugar packed
- 4 tbsp 10% cream
- 1 cup unsweetened flaked coconut
- Preheat the oven to 350 degrees
- Beat egg well, add sugar, beat in vanilla, flour, baking powder and salt.
- Heat milk to scalding over medium high heat for about 3 minutes (stir constantly, careful not to burn the milk), then add 1 tbsp of butter, turn off heat and stir until butter is melted.
- Add milk mixture to batter , stir to combine only and pour into buttered 8 x 8 square pan.
- Bake for 30 minutes or until a cake tester comes back clean.
- (Cupcakes – large 20-22 minutes, small 16 minutes)
- Let cake cool in the pan for about 5 minutes then start your topping.
- Turn on broiler in oven
- Melt 6 tbsp butter in saucepan over medium heat then add brown sugar followed by cream and coconut. Stir over low-medium heat until fully combined.
- Drop spoonfuls of topping onto slightly cooled cake and spread gently.
- Place cake under broiler until bubbling, this takes only a minute or two so don’t take your eyes of that cake!
- Cool in pan until topping is slightly hardened then enjoy!
- For some extra Easter fun, garnish your cake with “no bake coconut nests” by combining equal parts of melted chocolate with coconut! Mold into nests in a cupcake pan and place in the fridge or freezer until hardened!