TOASTED COCONUT CAKE

Coconuts are actually not nuts at all but the seeds of coconut palm trees. When purchasing a coconut, shake it up baby! If you don't here the liquid in it sloshing around then don't buy it. Empty coconuts are dry and flavorless.

1 cup whole milk
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract

TOPPING:
6 tablespoons butter
2/3 cup dark brown sugar
1 (4oz.) can shredded coconut
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter and flour a 9X13 pan.

In small saucepan, heat milk and butter to scalding. Set aside.

Thoroughly combine flour, baking powder and salt. Beat eggs in electric mixer, add sugar and continue beating until thick and foamy. With mixture turned on, gradually add hot milk, then vanilla. Beat in flour at low speed. Pour batter into prepared pan. Bake for 30 minutes. Cool slightly in pan.

Prepare Topping:
Melt butter in saucepan. Stir in brown sugar, then add coconut and vanilla. Spread topping over the cake. ?Turn oven to broil and place cake 4 to 6 inches below heat. Broil until bubbling and dark brown, turning if necessary to assure even browning. It should be beyond golden, a definite brown-be careful- it can burn in an instant.
Serves 16

"I love coconut, because when you think you`re done eating coconut, 25 minutes later, a little piece of coconut comes out of the back of your mouth, and then you say, Hey! It`s more coconut!" I think any food with that kind of determination needs a little respect."~John Mayer