Morven
It makes a lovely large cake for a crowd but the recipe is very easily halved.
If this cake happens to last more than a day it actually improves on keeping.

*note from Helen – I halve the recipe and make this cake in a 23cm (9 inch) round spring form cake tin, as photographed. 

Ingredients

• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla essence
• 2 cups flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 60 g butter (approx 4 tablespoons)
• Topping:
• 1 1/2 cups firmly packed brown sugar
• 150 g butter, melted
• 1/2 cup milk (use cream if you happen to have some)
• 2 cups coconut (thread coconut is great)

Method

Preheat the oven to 180 C. In a mixing bowl, beat eggs, sugar and vanilla until thick. Combine flour, baking powder and salt and add to egg mixture Beat until just combined In a saucepan, bring milk and butter to a boil, stirring constantly Add to batter and beat until combined. Pour into a greased 18 x 28 cm baking pan Bake for about 35-40 minutes or until cake tests done. Combine topping ingredients Spread over warm cake Place under grill until lightly browned (watch it in case it burns!)