Vintage Hot Milk Butter Cake (1952)

Beat eggs until thick and lemon colored. Beat in sugar slowly. Fold in sifted dry ingredients added all at once. Put butter and milk in sauce and brint to simmering point. Pour over egg mixture and mix well. Turn into greased 7 inch square pan. Bake in moderate oven (350F) about 30 minutes.
Meanwhile, put the topping together:
Bring sugar and butter to simmering point. Add coconut. Spread on baked cake and return to oven long enough to brown topping. Add nut meats if desired.

*this recipe is one of MANY that came from my Great Grandmother Fry's cookbook:)