👨‍🍳 Instrucțiuni

1. 1

   Preheat oven to 200°C (400°F). Line a 25x35 cm (10x14 inch) baking pan with parchment paper.

   💡 Sfaturi Profesioniste: Ensure the pan is deep enough to accommodate the cake and topping.
2. 2

   In a medium bowl, sift together the all-purpose flour, vanilla sugar, and baking powder. Set aside.

   💡 Sfaturi Profesioniste: Sifting ensures a lighter cake texture.
3. 3

   In a large mixing bowl, whisk together the eggs and granulated sugar until pale yellow and very thick (about 5-10 minutes with an electric mixer).

   💡 Sfaturi Profesioniste: This step is crucial for achieving a light and airy sponge.
4. 4

   Gently fold half of the sifted dry ingredients into the egg mixture until just combined. Then, gently fold in half of the melted butter and milk mixture.

   💡 Sfaturi Profesioniste: Be careful not to overmix, as this can deflate the batter.
5. 5

   Add the remaining dry ingredients, followed by the remaining butter and milk mixture, folding gently until a smooth batter forms.

6. 6

   Pour the batter into the prepared baking pan and spread evenly.

   💡 Sfaturi Profesioniste: Tap the pan gently on the counter to remove any air bubbles.
7. 7

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   While the cake is baking, prepare the topping: In a small saucepan, melt the butter over medium heat. Add the milk and brown sugar, stirring until the sugar is dissolved. Bring to a gentle simmer for about 1 minute, then remove from heat.

9. 9

   Stir the desiccated coconut into the topping mixture until well combined.

   💡 Sfaturi Profesioniste: Ensure the coconut is evenly distributed.
10. 10

    Once the cake has baked for 20-25 minutes, carefully remove it from the oven. Spread the coconut topping evenly over the hot cake.

    💡 Sfaturi Profesioniste: Work quickly to ensure the topping spreads easily.
11. 11

    Return the cake to the oven and bake for an additional 10-15 minutes, or until the topping is bubbling and lightly golden brown.

    💡 Sfaturi Profesioniste: Watch carefully to prevent the topping from burning.
12. 12

    Let the cake cool in the pan on a wire rack before slicing and serving.

    💡 Sfaturi Profesioniste: The cake is often even more delicious the next day.