Hot Milk Cake with Brown Sugar & Coconut Topping

You need to try this amazing recipe of  hot milk cake with brown sugar and delicious coconut topping!

The hot milk cake on a plate with a fork.

I’ve never known anyone to turn this hot milk cake with brown sugar and coconut topping down.

This is a family traditional recipe my mom and grandma used to always make growing up. This cake does not look like much, I know, but it will be the BEST cake you ever taste. Trust me.

This cake recipe is so simple, you can whip it up in no time for company.

The cake in a casserole dish that is clear on counter.

The topping is a mixture of butter, brown sugar and coconut heated together and poured over the warm cake.

The baked cake in a dish with a piece cut out of it.

It’s seriously the best! The whole cake just melts in your mouth. You must try it!

The slice of cake on a plate half eaten.

Be sure to download the recipe below.

Print Recipe
5 from 3 votes

Hot Milk Cake with Brown Sugar & Coconut Topping

The most delicious and fluffiest coffee cake you will ever make.
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Servings: 9
Author: Jamie Lundstrom – So Much Better With Age

Ingredients

CAKE:

  • 2 eggs
  • 1 cup white sugar
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 2 tablespoon butter

TOPPING:

  • 3 tablespoon butter
  • 3 tablespoon cream or milk
  • 5 tablespoon brown sugar
  • 1/2 cup unsweetened coconut
  • 1/2 tsp vanilla

Instructions

CAKE:

  • Preheat oven to 350 deg F° and grease and flour 9 x 9 pan
  • Beat eggs and add in sugar
  • Add in dry ingredients
  • Add milk to a saucepan and heat to just scalding (near a boil)
  • Remove from heat and add butter and vanilla to milk
  • Pour milk mixture into batter and mix well
  • Pour into greased pan
  • Bake for 30 min

TOPPING:

  • Add butter, cream or milk and brown sugar in a small saucepan.
  • Bring to a boil for about 2 minutes
  • Remove from heat and add vanilla and coconut
  • Pour over warm cake and brown under broiler for about 5-7 minutes. Be sure to watch the cake while under broiler as it could burn quickly. Take out when topping is golden brown.

Happy baking and happy tasting!

Make sure to pin it for later!

Cake with coconut topping on a white plate.

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32 Comments

  1. Oh joy! My mother used to make this cake when I was a child (I’m 66 now!) and I never had the recipe. I’m so happy you shared this today….I will be making this to surprise my sister when she visits next month!
    Thank you!
    Joyce

    1. Oh Joyce! You just made my day. Someone told me not to share this recipe because it was THAT good 😉 I’m glad I did. I think it was passed down from my grandmother so it’s definitely an oldie that’s been in the family for a long time. I’m glad you can share it with your family now.
      Hugs, Jamie

  2. 5 stars
    Oh my God Jamie you are killing me! This looks sooooo good. I wonder if this would make a good birthday cake?

  3. This was my Grandmother’s birthday cake. At some point many decades ago she switched the topping to rice krispies because the family didn’t like coconut – so I’ve never actually had it with it with coconut. But I can attest this is a delicious cake! Tip – do not walk away while it is under the broiler…the topping can burn in a flash – but it is easily scraped off it is does burn and you can always re-do it. Ask me how I know this…. :p)

    1. Yes! Cari you are so right. You do have to stand right by it. Sometimes I just put it in the same oven temperature as I cooked the cake but it really does taste better under the broiler. Thanks for sharing 😉
      Hugs, Jamie

  4. I’ve heard of “old time milk cake” for years, and how great it is, but never had a recipe ~ I’m excited to find this! Thanks for posting it! I can’t wait to try, and then serve it sometime to a group I’m in ~ they love simple pleasures!

  5. Mmmm… looks and sounds delicious Jamie. I’ve got this recipe on our ‘To Make’ list this week. Have just pinned it to or Shabbilicious board and look forward to featuring it at our Shabbilicious Friday party this week.
    Hugs ~ Kerryanne

  6. I will be trying this cake out tomorrow. So glad you use the unsweetened coconut rather than the other. I will post after I make it but I have no doubt this will be fantastic. Thank you….

  7. Just made a double recipe of this last weekend for a gathering at my daughter’s home at her request.
    We have always called it a Lazy Daisy Cake… and it was used as a recipe in a home economics cooking class when my son was in high school years ago.
    An old standby that never fails but watch it under the broiler!

    1. Most of my recipes are from my school cooking classes, they were the best! And yes you definitely have to watch it under the broiler. It’s such a great cake, I’m glad you enjoyed it again.
      Hugs, Jamie

  8. Just made your cake yesterday and it is wonderful. So quick and easy and delicious! In my mind I immediately started thinking of other ways to try. Can imagine trying with lemon topping or even chocolate with pecans. Thanks so much!

    1. I’m glad you enjoyed the cake, Karen! Yes, pecans would be amazing! So many variations could be made, you’re right.
      Hugs, Jamie

  9. My father-in-law (72-years old) grew up eating this breakfast cake! His mother shared the recipe with his wife (my mother-in-law) when they got married, and she continued to make it for him every once in awhile. When I joined the family, she shared the recipe with me to make for my father-in-law (since she had stopped baking this cake decades ago) and I made it twice before the recipe got lost! THANK YOU for posting this! The only difference is that in my father-in-law’s breakfast cake, the topping is poured on top and then the cake with the topping on it is re-baked for an additional ten minutes to make it crispy on top and moist in the inside. I made this cake last night for his 72nd birthday and he was thrilled to be able to enjoy it again! THANK YOU!

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