Ingredients
- 2 ⅔ cups all-purpose flour
- ⅔ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 2 tsp. vanilla
- 1 ⅓ cups milk
- ½ cup butter softened
- 2 eggs room temperature
Frosting
- 6 Tbsp. butter
- 1 cup flaked coconut
- ⅔ cup packed brown sugar
- 2 Tbsp. milk
- ⅔ cup chopped toasted walnuts
Instructions
-
Preheat oven to 350 degrees.
-
Grease and Flour 13x9inch baking pan.
-
In a large bowl combine flour, sugar, brown sugar, baking powder, baking soda and nutmeg.
-
Add milk, butter, eggs, and vanilla.
-
Beat with a mixer on low until combined. Beat on medium for one minute. Pour batter into the prepared pan.
-
Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
-
While cake is baking prepare frosting by adding butter, coconut, brown sugar and milk in a small saucepan.
-
Cook and stir over medium heat until thick and bubbly. Stir in chopped and toasted walnuts.
-
Spoon topping over hot cake.
-
Cool cake in pan on wire rack.
Notes
I used whole milkThe original recipe calls for grated whole nutmeg but I used pre-ground.I used sweetened, flaked coconut.
Adapted from Better Homes and Gardens
