Ingredients

• 0.5 cups unsalted butter
• 0.75 cups whole milk
• 3 large eggs
• 1 cup white sugar
• 0.75 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 1.5 teaspoons vanilla extract
• 0.5 teaspoons almond extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment to have overhang on all sides.
2. 2 For cake, place butter and milk in a microwave-safe bowl. Cook, stirring often, until butter is melted and mixture is hot, 2 to 2 1/2 minutes.
3. 3 Add eggs, white sugar, salt, and nutmeg to a large bowl, and beat with an electric mixer on medium-high speed until mixture has lightened in color and tripled in volume, 3 to 5 minutes. Add in vanilla extract and almond extract and beat until combined. Add flour and baking powder and mix on low speed until nearly incorporated, but some dry bits of flour still remain. With mixer running on low speed, gradually pour in hot butter-milk mixture and beat until incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
5. 5 Meanwhile, for topping, place butter, milk, brown sugar, salt and nutmeg into a high-sided microwave-safe bowl. Cook, stirring after every 1 minute, until sugar is dissolved and mixture is bubbling, 2 to 3 minutes. Remove from the microwave and stir in coconut flakes and vanilla.
6. 6 Remove cake from the oven and preheat the oven's broiler. Carefully pour topping over the hot cake, and gently spread into an even layer, covering the top of the cake.
7. 7 Place cake under the broiler; broil until topping is bubbling and slightly browned, 2 to 3 minutes. Remove cake from the oven; cool in the pan for about 15 minutes, then use parchment overhang to remove to a wire rack to cool completely.

Nutrition per serving