Hot Milk Cake

Hot Milk Cake

Hot Milk Cake
This is an all time favorite...
  • 4 eggs
  • 1-1/4 cups granulated Swerve or Truvia
  • 2-1/4 cups almond flour
  • 2-1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1-1/4 cups almond (or coconut) milk
  • 10 Tbsp unsalted butter
  • For Topping:
  • 6 Tbsp almond milk (or cream)
  • ¼ cup lightly packed brown sugar
  • 4 Tbsp unsalted butter
  • Unsweetened shredded coconut
  1. In a mixing bowl, beat eggs at high speed until thick with an electric mixer (about 5 minutes). Gradually add in sweetener, beating until mixture is light and fluffy. Combine flour and baking powder then add to wet ingredients with mixer on low speed - just until smooth.
  2. In a saucepan, heat milk and butter only until the butter is melted, stirring occasionally. Add to the batter and beat until combined. Pour into a lightly greased 13" x 9" pan and bake at 350F for 30 to 35 minutes or until done.
  3. Just before removing from the oven, put the Topping ingredients into a small saucepan and bring to a soft boil. Boil just until it starts to thicken. Gently pour over top of the cake and spread it around. Sprinkle coconut on top (you can broil it for a minute to toast the coconut, if you desire). Allow to bake for 2 to 5 minutes until it bubbles then remove to a cooling rack and cool. ~ Enjoy!!


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