3 cups of rapid mix
1 1/3 cup of granulated sugar
1 cup of milk
3 lightly beaten eggs
1 1/2 teaspoons of vanilla extract
For the topping:
3/4 cup of powdered sugar
6 tablespoons of butter or margarine
1 1/3 cups of shredded coconut
1/3 cup of milk
3 cups of rapid mix
1 1/3 cup of granulated sugar
1 cup of milk
3 lightly beaten eggs
1 1/2 teaspoons of vanilla extract
For the topping:
3/4 cup of powdered sugar
6 tablespoons of butter or margarine
1 1/3 cups of shredded coconut
1/3 cup of milk
Preheat the oven to moderate temperature (170°C)
Grease and flour a 35x23 cm baking dish
In a large bowl, combine the rapid mix and granulated sugar
Mix well
In another small bowl, whisk together the milk, eggs, and vanilla extract
Add half of the wet ingredients to the dry ingredients and mix until smooth
Bake for 2-3 minutes until the batter is creamy
Add the remaining wet ingredients and mix for another 3 minutes
Spread in the prepared baking dish and smooth with a spatula
Bake for 25 minutes or until, when inserting a toothpick, it comes out clean
While the cake is baking, prepare the topping: in a small bowl, whisk together the powdered sugar and butter
Add the coconut and milk and mix well
Increase the oven temperature
Spread the topping quickly over the cake
Bake for an additional 3-4 minutes until the topping bubbles and lightly browns
Serve warm cut into squares.
