Use an 11-by-7-inch glass baking dish, or 9-inch round pan, or 9-inch square pan. Recipe by John Lynch, makes 1 cake.
Ingredients
Cake
4 eggs
3/4 cup sugar
1/4 cup water
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Sauce
1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
1/2 cup sour cream
1 tablespoon vanilla
Frosting
1/2 pint heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1 cup toasted coconut
Directions
Preheat oven to 350 degrees. Grease pan.
Beat eggs in mixer until frothy. While mixer is running, pour in sugar and continue beating until mixture becomes thick and pale yellow, about 5 minutes.
Combine flour, baking powder and salt in a separate bowl. With mixer on low speed, add water and vanilla to egg/sugar mixture. When incorporated, begin to gradually add flour mixture. Mix until batter is smooth. Do not overmix.
Bake 20-25 minutes. Cake is ready when toothpick inserted in center comes out clean. Remove from oven and let cake cool completely.
While cake is cooling, mix together sauce ingredients in a separate bowl and set aside.
When cake is cool, poke holes all over the top with a fork. Pour sauce over entire cake, cover cake and refrigerate for two hours, until most of the sauce is absorbed.
In mixer, whip heavy cream on high with sugar and vanilla until soft peaks form. When cake has chilled fully, frost with whipped cream and sprinkle top with toasted coconut.
