Lazy Daisy Cake (เค้กวานิลลามะพร้าวหน้าเยิ้ม)

1.Preheat the oven to 180°C (top and bottom heat). Line a 9"x9" square pan with parchment paper.

2.Heat the butter and milk in a saucepan until boiling. Remove from heat and set aside.

3.In a mixing bowl, whisk the eggs, sugar, and vanilla extract until pale and slightly fluffy (about 3–5 minutes).

4.Sift in the flour, baking powder, and salt. Mix gently until just combined.

5.Add the warm milk-butter mixture in two batches, mixing on low speed until smooth. Pour into the prepared pan and bake for 26 minutes.

6.Remove the cake from the oven and let it rest while switching the oven to broil (top heat) at the highest setting.

7.To make the topping, combine butter, milk, brown sugar, and salt in a saucepan. Heat until everything melts and simmer for 1–2 minutes until slightly thickened. Remove from heat and stir in the coconut.

8.Spread the topping evenly over the cake. Return the pan to the oven, positioning it close to the broiler. Broil for 4–5 minutes or until the topping bubbles and turns golden—check closely after 4 minutes to prevent burning.

9.Let the cake cool completely. For easier slicing, invert the cake onto a cutting board so the topping doesn't press down on the crumb. Cut into squares and serve.