This is one great cake! The recipe is by Phyllis Richman, a staff writer with the Washington Post, she was a restaurant critic for 23 years, 8 of which she was also food editor. I am not big on desserts but I can't say no to this cake
(Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
Heat milk and butter to scalding (do not boil), set aside.
Combine the flour baking powder and salt, mix well.
Beat eggs, add sugar beating all the while until they are thick& foamy.
Gradually add hot milk, then the vanilla beating all the while.
At slow speed beat in the flour, beat til smooth and combined.
Pour into the prepared pan.
Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
Cake is done when the toothpick comes out clean.
Cool the cake slightly in the pan.
PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
Spread the topping over the cake (do it evenly reaching right to the corners).
Turn oven to broil and place cake 6" from the heat.
Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.