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This simple sheet cake gets topped with a mixture of butter, light brown sugar and sweetened, shredded coconut then broiled until the topping is lightly browned. Shredded coconut makes a crisper topping than flaked coconut. If you can find canned coconut, use it because it is more moist than coconut packaged in bags.
Storage: Store an airtight container at room temperature for up to 4 days.
Servings: 20 (makes one sheet cake)
For the cake
For the topping
Directions
Time Icon Active: 35 mins| Total: 1 hour , plus 2 hours’ cooling time
Step 1
Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 9-by-13-inch rimmed baking sheet (a quarter-sheet pan) with butter or cooking spray and dust with flour.
Step 2
In a small saucepan over medium heat, combine the milk with the 2 tablespoons of butter and heat, stirring occasionally to prevent scorching on the bottom, until steam starts to rise off the surface and tiny bubbles appear on the edges.
Step 3
Meanwhile, in a stand mixer fitted with the whisk attachment, or using a large bowl and a hand mixer, beat the eggs on medium-high speed until the yolks and whites are well combined. Add the sugar and beat on medium-high speed until thick and foamy. Reduce the mixer speed to low, and gradually, in a slow, thin stream so as not to cook the eggs, add the hot milk mixture until incorporated.
Step 4
Sift the flour with the baking powder and salt. With the mixer on low speed, add the flour mixture to the egg mixture and mix until just combined, stopping to scrape down the bowl as needed. Transfer the batter to the prepared baking sheet and smooth the top, if needed.
Step 5
Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool while you make the topping.
Step 6
Make the topping: While the cake is cooling, in a small saucepan over medium heat, combine the butter and sugar and cook, stirring frequently, until the butter has melted, about 3 minutes. Stir in the coconut and vanilla until combined and remove from the heat.
Step 7
Position an oven rack about 6 inches below the broiling element and preheat the broiler.
Step 8
Assemble the cake: Using an offset spatula or a butter knife, spread the topping over the cake as evenly as you can. Broil the cake for about 2 minutes, or until the topping is bubbling and richly brown. (Rotate the cake, if necessary, to brown it evenly, and broil until topping is as brown as you can get it without burning it.) Watch very carefully, as the topping can go from burnished to burned in an instant.
Step 9
Let the cake cool completely (about 2 hours) then cut into squares and serve.
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