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Lazy Daisy Cake

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk, plus 2 tablespoons
6 tablespoons butter or margarine
3 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup pecans, finely chopped
1/2 cup sweetened flaked coconut

Preheat oven to 350 deg. Grease and flour 9 x 9 metal baking pan.
On waxed paper, combine flour, baking powder, and salt. In small
saucepan, heat 3/4 cup milk and 2 tablespoons butter over low heat
until butter melts and milk is hot. Meanwhile, in small bowl, with
mixer at medium-high speed, beat eggs and granulated sugar until
slightly thickened and pale yellow, about 5 minutes, scraping bowl
often with rubber spatula. Beat in vanilla. Transfer egg mixture
to large bowl. With mixer at low speed, alternately add flour
mixture and hot milk mixture to egg mixture, beginning and ending
with flour mixture, just until smooth, occasionally scraping bowl.
Pour into pan. Bake cake 35 to 40 minutes, until toothpick inserted
in center comes out clean. Place pan with cake on wire rack while
making topping. Preheat broiler. In 2-quart saucepan, combine
brown sugar, cinnamon, remaining 4 tablespoons butter, and remaining
2 tablespoons milk. Bring to a boil over medium heat, stirring
occasionally. Remove saucepan from heat and stir in pecans and
coconut. Spoon topping over hot cake and spread to cover top of
cake. Place pan with cake in broiler 5 to 7 inches from source of
heat, and broil 1 to 2 minutes, until topping is bubbly and browned,
watching carefully and rotating pan as necessary for even browning.
Cool completely on wire rack.


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