Lazy Daisy Cake - 2

Recipe Ingredients

		Cake
1 cup	62g / 2.2oz	Unbleached flour - sifted
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Butter or regular margarine
1/2 cup	118ml	Milk
2 cups	396g / 13oz	Eggs (large)
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Vanilla extract
		Coconut Pecan Topping
1/2 cup	99g / 3.5oz	Butter or regular margarine
1 cup	93g / 3.3oz	Coconut - flaked
3/4 cup	120g / 4.2oz	Brown sugar - packed
1/2 cup	73g / 2.6oz	Pecans - chopped
4 tablespoons	60ml	Light cream or half and half

Recipe Instructions

Sift the flour, baking powder and salt together, blending well and set aside. Heat the butter and milk, over low heat, until the butter melts then set aside keeping it warm.

Beat the eggs and sugar together in a medium bowl for 2 minutes, using an electric mixer at medium speed. Gradually beat in the dry ingredients and vanilla, using the mixer on low speed.

Add the hot milk mixture to the egg mixture, beating until well blended. Pour into a greased 9-inch square baking pan.

Bake in a preheated 375F oven for 20 minutes or until the top springs back when touched lightly with a finger.

Cool, in the pan, on a wire rack for 10 minutes.

Meanwhile, prepare the Coconut-Pecan topping. Spread the warm cake with the topping and place under the broiler, 3-inches from the source of the heat, until lightly browned and bubbly. Cool, in the pan, on a wire rack.

COCONUT-PECAN TOPPING:

Combine the butter, brown sugar, coconut, chopped pecans and light cream in a small saucepan. Cook, over medium heat, until the mixture comes to a boil.

Remove from the heat.

Source:
JOHN ASH SHOW #DJ9769

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