"This is a simple recipe—and you'll be able to use your well-seasoned cast-iron skillet to make it. The result of your effort is a light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia..."
INGREDIENTS
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1/2 cup 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 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 milk
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1 cup flaked coconut