Milk Cake

Total Time

Prep: 20 min. Bake: 30 min.


8 servings

Updated: Oct. 14, 2022
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia


  • 1/2 cup 2% milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 1 cup sweetened shredded coconut


  1. Preheat oven to 350°. Scald milk by bringing it almost to a boil; set aside to cool. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron or other ovenproof skillet.
  2. Bake until cake springs back when lightly touched, 25-30 minutes. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm.

Nutrition Facts

1 slice: 349 calories, 15g fat (7g saturated fat), 90mg cholesterol, 220mg sodium, 51g carbohydrate (39g sugars, 2g fiber), 5g protein.