Milk Cake
"This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia..."
INGREDIENTS
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1/2 cup whole milk
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3/4 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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3 large Nellie’s Free Range Eggs, room temperature
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1 teaspoon vanilla extract
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1 cup sugar
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TOPPING:
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1/3 cup packed brown sugar
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1/2 cup chopped pecans
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2 tablespoons butter, softened
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2 tablespoons whole milk
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1 cup sweetened shredded coconut
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