2 eggs
1 cup sugar
1 tsp. vanilla
1 cup cake flour
1 teaspoon baking powder
1/2 cup milk
1 tablespoon butter

Using a wire whisk or the whisk attachment of a stand mixer, beat the two eggs until light and lemony colored, gradually adding a small amount of sugar at a time.

Tip: Plain granulated sugar may be used, but if you are able to get extra fine sugar, the grain of the cake will be finer. Extra fine sugar is available at restaurant supply stores and may occasionally be found in 1 lb boxes in the supermarket.

Add vanilla and beat thoroughly. Sift together 1 cup of cake flour and 1 teaspoon baking powder. Add gradually to the egg and sugar mixture.

Heat 1/2 cup milk and 1 tablespoon of butter to the boiling point; add to above mixture.

Grease a round cake pan with Crisco shortening or wipe with butter or non-stick spray. Sprinkle lightly with flour and tap around to coat, tapping out excess. Turn batter into pan and level with a spatula, making a light depression in center (center will rise).

Bake at 375°F for 20 minutes or until a wooden toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack. Run a butter knife around edges of pan to free cake and turn out. Frost while still warm.

Boiled Frosting:

6 tablespoons butter
10 tablespoons brown sugar
4 tablespoons cream
1 cup coconut
1 cup chopped macadamia, almonds or hazelnuts

Combine ingredients and spread over cake while still warm. Place cake under broiler with very low heat and broil until frosting bubbles all over surface and browns lightly. Watch carefully and do not burn, as this only takes a few minutes; do not walk away!

Submitted by: CM