- 115 gunsalted butter, chopped
- 185 ml(¾ cup) milk
- 185 gcaster sugar
- 1vanilla bean, split, seeds scraped
- 185 g(1¼ cups) plain flour
- 1½ tspbaking powder
- double cream or crème fraîche, to serve
- 150 gunsalted butter, chopped
- 250 g(1 cup firmly packed) brown sugar
- 60 ml(¼ cup) milk
- 200 gshredded coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need a 20 cm x 30 cm slice pan for this recipe.
Preheat oven to 180°C. Lightly grease a deep 20 cm x 30 cm slice pan. Set aside.
Place butter and milk in a small saucepan over low heat and cook until butter is melted. Set aside. Meanwhile, using an electric mixer, beat sugar and eggs for 8 minutes or until very thick and pale. Add vanilla seeds and ½ teaspoon of salt and beat for a further 2 minutes or until combined.
Sift flour and baking powder together 3 times. Using a metal spatula, fold flour and butter mixtures through egg mixture in 3 batches or until just combined. Pour batter into prepared pan and bake for 22 minutes or until a skewer inserted into centre of cake comes out clean.
Meanwhile, to make coconut topping, place butter, brown sugar and milk in a small saucepan over medium heat and stir until sugar dissolves. Bring to the boil, add coconut and simmer for 1 minute or until thickened. Remove from heat.
Increase oven to 210°C. Spoon coconut topping evenly over cake. Return pan to oven and bake for a further 5 minutes or until top is golden brown and crisp. Remove from oven and allow to cool completely in pan on a wire rack. Turn out cake onto a serving platter and serve with double cream or crème fraîche.