Hot Milk Cake with Broiled Coconut Icing

Ingredients

For the cake

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs , room temperature
• 2 cups granulated sugar
• 4 tablespoons unsalted butter
• 1 cup milk
• 1 teaspoon vanilla extract

For the icing

• 9 tablespoons unsalted butter , melted
• 3/4 cup packed light brown sugar
• 6 tablespoons sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

For the cake

1. Adjust an oven rack to the middle position and heat the oven to 350-degrees F. Grease and flour a 13 by 9-inch broiler-safe (metal) baking pan.
2. Whisk the flour, baking powder, and salt in a large bowl. Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
3. Meanwhile, beat the eggs and granulated sugar on medium-high speed with a hand mixer (or in a stand mixer) until pale and thick, about 4 to 6 minutes. Fold in the flour mixture in two batches, stirring just until incorporated, and then stir in the milk mixture until blended. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool a bit in the pan � about 10 minutes.
4. While the cake is resting, preheat the broiler, keeping the rack at the middle position. Prepare the icing by combining the butter, brown sugar, sweetened condensed milk, and coconut in a medium bowl. Spread the topping evenly over the cake and Broil until the topping bubbles and just begins to brown � 2 to 3 minutes.
5. Serve warm or store, covered, at room temperature, reheating slices in the microwave for about 30 seconds.