From Linda Bernstein, Skokie
Makes 10 servings
For the cake:
Butter and flour for the cake pan
4 eggs
2 cups sugar
2 cups flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1/2 cup (1 stick) butter
2 teaspoons vanilla extract
For the topping:
1/2 cup brown sugar
1/4 cup (1/2 stick) butter
1/4 cup whipping cream
3/4 cup shredded sweetened coconut
1. Prepare the cake: Grease and flour a 10-inch bundt pan; set aside.
2. In a large mixing bowl, beat eggs with an electric mixer at medium speed until thick and pale yellow, about 3 minutes. Add sugar and beat for 2 minutes. Add flour, baking powder and salt; mix until combined.
3. In a small saucepan, heat milk almost to boiling. Remove from heat and add butter, stirring until melted. Let cool slightly, about 3 minutes. Add milk mixture to flour mixture and mix until smooth, about 1 minute. Add vanilla; mix just until blended.
4. Pour batter into bundt pan. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes.
5. Remove cake from oven and let cool in pan on a wire rack for 30 minutes. Remove cake from pan and place on a cookie sheet.
6. Make the topping: Combine brown sugar, butter, whipping cream and coconut in a small saucepan. Cook over medium-high heat until mixture bubbles. Remove from heat and carefully pour over warm cake. Place under the broiler just until topping starts to brown, about 2 to 3 minutes. Let cool completely before serving.