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Lazy Daisy Cake 2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAZY DAISY CAKE 2
 Categories: Cakes, Desserts
      Yield: 9 Servings
 
      1 c  Unbleached Flour; Sifted
      1 ts Baking Powder
    1/4 ts Salt
      2 tb Butter Or Regular Margarine
    1/2 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 ts Vanilla Extract

MMMMM-------------------COCONUT PECAN TOPPING------------------------
    1/2 c  Butter Or Regular Margarine
      1 c  Flaked Coconut
    3/4 c  Brown Sugar; Packed
    1/2 c  Pecans; Chopped
      4 tb Light Cream Or Half & Half
 
  Sift the flour, baking powder and salt together, blending well and set
  aside.  Heat the butter and milk, over low heat, until the butter
  melts then set aside keeping it warm. Beat the eggs and sugar
  together in a medium bowl for 2 minutes, using an electric mixer at
  medium speed. Gradually beat in the dry ingredients and vanilla,
  using the mixer on low speed.  Add the hot milk mixture to the egg
  mixture, beating until well blended.  Pour into a greased 9-inch
  square baking pan. Bake in a preheated 375 Degree F. oven for 20
  minutes or until the top springs back when touched lightly with a
  finger. Cool, in the pan, on a wire rack for 10 minutes.  Meanwhile,
  prepare the Coconut-Pecan topping. Spread the warm cake with the
  topping and place under the broiler, 3-inches from the source of the
  heat, until lightly browned and bubbly. Cool, in the pan, on a wire
  rack.
  
  COCONUT-PECAN TOPPING:
  
  Combine the butter, brown sugar, coconut, chopped pecans and light
  cream in a small saucepan.  Cook, over medium heat, until the mixture
  comes to a boil. Remove from the heat.
 
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