Ingredients
1/2 cup 2% milk3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt3 large eggs, room temperature1 teaspoon vanilla extract1 cup sugarTOPPING:1/3 cup packed brown sugar1/2 cup chopped pecans2 tablespoons butter, softened2 tablespoons 2% milk1 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. Scald milk by bringing it almost to a boil; set aside to cool. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron or other ovenproof skillet.
Bake until cake springs back when lightly touched, 25-30 minutes. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm.
