2 large eggs
1 cup sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 TBS butter
Topping:
3 TBS butter
3 TBS brown sugar
2 TBS cream or canned milk (undiluted)
1/2 cup flaked coconut
Preheat the oven to 160*C/325*F. Grease and flour an 8 inch square baking pan. Set aside.
Beat the eggs well. Beat in the sugar and vanilla. Whisk together the dry ingredients. Heat the milk and butter together until the butter melts. Stir the dry ingredients into the creamed mixture alternately with the heated milk. Mix well. Pour the batter into the prepared pan. Bake for 35 minutes. About five minutes before the cake is done make the topping. Blend the cream, butter and brown sugar in a small pan. Bring to the bubble. Stir in the coconut. Remove from the heat. Once the cake is baked, remove from the oven and spread the coconut topping on top. Heat the grill. Replace the cake into the oven and bake for an additional 2 minutes under the grill until bubbling. Allow to cool in the pan. Cut into squares to serve.