Coconut Sponge Cake, gluten free

Makes: one 9 inch x 9 inch pan
Prep Time: 4 minutes
Total Time: 1 hour, includes cooling time

2 eggs
1 cup granulated sugar
1 cup baking blend for muffins and quick breads
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons unsalted butter

For the Frosting

1/2 cup firmly packed brown sugar
1/4 cup unsalted butter, softened
2 Tablespoons milk
1 cup sweetened shredded coconut

1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 350 degrees.

2. Prep Pan: Generously coat a 9 inch x 9 inch baking pan with vegetable cooking spray. Set aside.

3. Beat Eggs & Sugar: In a small bowl, beat eggs on high speed of an electric mixer until very thick, about 4 minutes. Add sugar and beat an additional 4 minutes, until sugar is dissolved.

4. Mix Dry Ingredients: In a small bowl, combine flour blend, baking powder and salt. Set aside.

5. Heat Milk: In a small saucepan, heat milk and butter until butter is melted and heat is steaming.

6. Finish Batter: Add flour blend to eggs and stir well to combine. Add hot milk and stir to combine.

7. Bake Cake: Transfer batter to prepared pan and bake for 20 to 25 minutes, until cake tests done.

8. Make Frosting: While cake bakes, make frosting. In a medium bowl, stir sugar and butter together until fluffy. Stir in milk and coconut until well combined.

9. Frost Cake & Serve: When cake is done, remove from oven and immediately frost cake, spreading frosting over hot cake in an even layer. Let cake cook before serving. Enjoy.