Hot Milk Butter Cake Recipe

Name: Hot Milk Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Eggs; 2 cups Sugar; 2 cups Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Butter; 1 cup Milk; FOR THE TOPPING:; 1/4 cups Butter; 1/4 cups Cream Or Milk; 1 cup Brown Sugar; 2 cups Sweetened Shredded Coconut

Servings: persons

4 whole Eggs
2 cups Sugar
2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Butter
1 cup Milk
FOR THE TOPPING:
1/4 cups Butter
1/4 cups Cream Or Milk
1 cup Brown Sugar
2 cups Sweetened Shredded Coconut

1
Preheat oven to 350u00b0F.
2
In a large bowl, beat eggs until thick and lemon-colored. Add sugar slowly until combined. In a medium bowl, stir remaining dry ingredients: flour, baking, powder, and salt. Fold into egg mixture.
3
In a saucepan or microwave bowl, bring butter and milk to a simmer. Mix into the batter.
4
Transfer to a greased 13x18 sheet pan with sides and bake for 30 minutes. Meanwhile, prepare topping. Heat butter, cream, sugar, and coconut. Stir to dissolve sugar. Spread on the cake after 30 minutes baking time and return to the oven long enough to brown the topping.
5
Cool 15 minutes, then cut into squares and serve warm.

1354

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Eggs, 2 cups Sugar, 2 cups Flour, 2 teaspoons Baking Powder, and more.

Yes, Hot Milk Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Milk Butter Cake

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