2 cups (500 mL) all purpose flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ginger
½ tsp (2 mL) nutmeg
4 tbsp (60 mL) butter
1 cup (250 mL) 2% milk
1 tsp (5 mL) vanilla
4 large eggs
2 cups (500 mL) sugar
½ cup (125 mL) butter, melted
¾ cup (175 mL) packed brown sugar
6 tbsp (90 mL) 2% milk
1 ½ cups (375 mL) sweetened, shredded coconut
Grease and flour a 9x13inch (22x33 cm) broiler safe cake pan.
In large bowl, whisk together flour, baking powder, salt and spices.
In a medium sized saucepan over medium heat, heat butter and milk until the butter is melted. Stir in vanilla.
In a second large bowl, beat together eggs and sugar until pale and thick, about 5 minutes.
Using a spatula, fold flour mixture and milk mixture into the egg mixture in 2 additions each, mixing until ingredients are just combined. Do not over-mix.
Transfer batter to prepared pan. Bake at 350 °F (180 °C) for 30-35 minutes or until tooth pick inserted into the center of the cake comes out clean.
Let cool slightly on a rack, about 10 minutes.
In a medium size bowl, combine butter, brown sugar, milk and coconut. Spread topping evenly over the cake. Brown cake under broiler on the middle rack of the oven, until topping bubbles and just begins to brown, about 2-3 minutes.
Makes 16 servings.
Carbohydrate: 55.1 g
Protein: 4.7 g
Fat: 15.5 g
Sodium: 193.9 mg
Fibre: 1.0 g