Tag Archives: flaked coconut

Hot Milk Sponge Cake

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Today’s Hot Milk Sponge Cake turned out tasting every bit as good as it sounds! This simple and economical cake is a breeze to make and the results are nothing short of delicious. The recipe is from a baking book printed by General Foods Kitchens in 1960 and I can easily imagine this cake being tucked into someone’s lunchbox all week. It is a cake that will improve with age and so a 9×13″ pan full will go a long way for you and your family.

I used my stand mixer to beat the eggs and finish preparing the batter. You can certainly make it using a hand mixer as well but today I was glad for the power of the stand mixer since there is a good deal of beating required. Once you add the butter and hot milk, use a spatulas or metal whisk to incorporate the liquid. The batter is thin and pours easily in typical sponge cake fashion. The hot liquids give the cake its moistness and today’s cake rose beautifully. The hot milk creates steam as the cake bakes and acts as extra leavening. Definitely use a good cake flour such as Swans Down which is what this old recipe calls for. Other than that it’s just 1-2-3 and bake!

Today I frosted this one with the Broiled Coconut Topping recommended in the recipe though this cake wouldn’t be particular about frosting; buttercream would also be good. I do like the contrast of the fluffy cake with the crunch of the toasted coconut in this frosting. However you frost it, it is a winner and will surely be enjoyed by everyone at your table.  Enjoy!

Hot Milk Sponge Cake with Broiled Coconut Topping


2 cups sifted Swans Down cake flour
2 t. baking powder
1/2 t. salt
4 eggs, unbeaten
2 cups sugar
2 t. vanilla
1 cup milk
2 T. butter

Directions Sift flour, baking powder, and salt together in medium bowl. Beat eggs in large deep bowl until very thick and light, about 5 minutes. Gradually beat in sugar. Add vanilla. Add flour to egg mixture, a small amount at a time, blending by hand or at low speed of electric mixer. Bring milk and butter just to a boil and very quickly stir into the flour mixture, blending thoroughly. Batter will be thin. Pour into a 9×13” pan which has been greased and floured on the bottom only. Bake at once for 30-35 minutes. Cool slightly, then spread with Broiled Coconut Topping.  Serve warm.

For Topping:

1/4 cup butter
3/4 cup firmly packed brown sugar
1-1/2 T. milk
3/4 cup flaked coconut

Directions Cream butter and sugar together in mixing bowl. Add milk and beat until smooth. Add the coconut and stir to blend thoroughly. Spread on cake and broil for 3 minutes, turning pan as needed, until coconut is lightly toasted.

Nutty Cornmeal Pie

One reason I love old country recipes is because the ingredients I need are already on the pantry shelves and in the refrigerator. It’s a comforting thing knowing you don’t have to run out to the store for that one ingredient which places this pie, and comfort food in general, so high on my list. There’s was hardly a minute’s thought between the “I want pie” idea and the doing of it on Saturday.  When you want something quick, but special, this is a great pie and you’ll find preparing it on the same happy continuum as the act of easing into your most comfortable clothes.  Prepping comfort food is as close as it gets to putting your feet up the entire time you’re in the kitchen and there is nothing easier.

The recipe is as listed in my “Missouri to Maui” cookbook.  I found it in a favorite recipe collection of mine called “Heartland Cooking” by Marcia Adams. Just reading the recipe you know its origin is from slower days when cooks turned again and again to preparing food from what was “on hand”; perhaps that is why there are so many variations to this pie, all of them sweet and filling.

Do this pie justice and roll out a flaky and tender pastry shell for this one. You’ll be glad you did.  The filling will remind you of a pecan pie as well of buttermilk and chess pies.  The flaked coconut topping suggests a french coconut pie so obviously this is a pie with many first cousins in its family tree!  The cornmeal adds just enough texture to justify the pie’s name and supplies the slight graininess in the filling.  Every one of the pies mentioned above are comforting and satisfying.  And every one of them the perfect accompaniment to a good cup of coffee and a long conversation with a friend.  This pie longs for company so do give it a chance to show its stuff.

Prep time is minimal once you roll out the pastry (I am repeating myself, I know, but I am also assuming you committed to making your pie crust when I mentioned it above). That accomplished, simply stir the dry ingredients, and, in a separate bowl, with your hand mixer, blend the liquid ingredients and combine all. Scrape the filling into that great crust and add your choice of chopped nuts; I used pecans today but my favorite with this pie is the tang of hickory nuts.  Just a light sprinkling of flaked coconut and your pie is in the oven and you are doing your its-all-done-happy-dance in your most comfortable clothes in no time!

Nutty Cornmeal Pie


1-9” unbaked pastry shell
1 cup brown sugar minus 2. T.
1 cup granulated sugar minus 2 T.
2 T. flour
1 T. yellow cornmeal
1/4 tsp. salt
2 eggs
1/3 cup butter, melted
1/2 cup evaporated milk
1 tsp. vanilla extract
1/4 cup hickory nuts, walnuts, or pecans, chopped
1/4 cup shredded coconut

Directions Preheat oven to 350. In a large mixing bowl, combine the sugars, flour, cornmeal, and salt; sift with fork and set aside; in a second large bowl, combine the eggs, butter, milk, and vanilla and beat with electric mixer on low-speed until just blended; don’t let too many air bubbles form. Combine this with the dry ingredients and stir to blend until smooth. Pour into your pastry shell and sprinkle the top of the pie with the chopped nuts and shredded coconut. Bake 35 minutes or until lightly puffed and golden brown. Cool completely on wire rack before serving. A dollop of whipped cream on each piece adds a nice touch.