This is an old fashion boiled milk cake (my favourite), topped with a classic buttercream & a little coconut too as a bit of a homage to the classic lazy daisy cake.
- 4 eggs
- 2 cups sugar
- 2 tsp vanilla
- 2 cup flour
- 2 tsp baking powder
- Pinch salt
- 1 cup milk
- 2 tbsp unsalted butter
- ½ cup unsalted butter, softened
- 1 ½ teaspoons vanilla
- 2 cups confectioners’ sugar, sifted
- 2 tablespoons milk
- 3 drops food colouring
- 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 butter, turn off the heat and stir until butter is melted. Add milk mixture to batter, stir to combine only and pour into buttered and floured 10 x 15 in baking dish.
- Bake for 25-30 minutes or until a cake tester comes back clean.
- Remove from the oven and allow to cool completely before removing from the dish. Once cooled, remove and cut into shapes using a cookie cutter.
- For the frosting, cream room temperature butter with the paddle attachment of a stand mixer, or hand mixer, until smooth and fluffy.
- Gradually beat in confectioners’ sugar until fully combined. Beat in vanilla.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food colouring, if using, and beat for 30 seconds until the desired colour is reached.
- Spread or pipe onto fully cooled mini cakes and top with coconut and sprinkles (optional).