Hot Milk Skillet Cake

I found this recipe on the Golden Barrell Website.  Their website recommends a broiled coconut topping.  I chose a chocolate cream cheese icing.  I used my 8", #5 cast iron skillet, which was the perfect size for this cake.

2 large eggs
1 cup Golden Barrel organic cane sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 Tbsp butter
2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease and flour one 8" cast iron skillet (or cake pan). Set aside.

In a medium-sized bowl, measure out dry ingredients: flour, baking powder, and salt, stirring to combine. Set aside. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs until frothy. Add in sugar and beat on high speed for several minutes until thickened and light yellow in color. With mixer turned to low speed, slowly add in dry ingredients and mix until just combined.

In a saucepan, heat together the milk and butter until just-boiling. Remove from heat and pour hot mixture into cake batter along with the vanilla extract, beating to combine.

Pour batter into prepared skillet and bake for 30 minutes or until golden brown and cake springs back when lightly touched. Remove from oven and let cool on rack while preparing coconut topping.