Lazy Daisy Cake

From “America’s Best Lost Recipes” (America’s Test Kitchen). Submitted by Lindsay Weiss, Overland Park, Kan. “Cakes such as this easy one with its broiled icing proliferated in the 1930s and 1940s and sometimes had other names, but Lazy Daisy is the one that has survived the test of time. This recipe came from Lindsay’s grandmother.”

• Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2 cups granulated sugar
• Topping:
• 9 tablespoons unsalted butter, melted
• 3/4 cup packed light brown sugar
• 6 tablespoons evaporated milk
• 1 1/2 cups sweetened, shredded coconut

For the cake: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 13-by-9-inch broiler-safe baking pan. Whisk the flour, baking powder, and salt in a large bowl. Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.

With an electric mixer on medium-high speed, beat the eggs and granulated sugar until pale and thick, about 6 minutes. Using a rubber spatula, fold in the flour mixture and milk mixture alternately in two batches until just incorporated. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool slightly in the pan, about 10 minutes. Heat the broiler. Makes 12 servings.

For the topping: Meanwhile, combine the butter, brown sugar, evaporated milk and coconut in a medium bowl. Spread the topping evenly over the cake. Broil until the topping bubbles and just begins  to brown, 2 to 3 minutes. Serve warm. (The cake can be stored at room temperature for up to 4 days. Reheat individual slices in the microwave on the highest power for 30 seconds.)

Per serving: 476 calories; 20 g fat (13 g saturated fat; 38 percent calories from fat); 69 g carbohydrates; 111 mg cholesterol; 240 mg sodium; 6 g protein; 1 g fiber.