Recipe: Nostalgia: Lazy Daisy Cake

Here's a nice old-fashioned homey version of sponge cake that I made just now and when I copied it to disc I thought others might want to try it, too. It's another of my Grandma's. I usually put both nuts and coconut on it. Today I used pecans.
LAZY DAISY CAKE
Cake:
1/2 Cup milk
1 Tablespoon butter
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Glaze:
4 Tablespoons butter
1/4 cup cream
1/2 cup coconut toasted or
1/2 cup chopped nuts (or both)
Preheat oven to 350 F. Grease and lightly flour an 8-inch cake pan. Put milk and butter into a small saucepan over low heat to warm while you prepare the batter.
Beat the eggs until they are thickened slightly. Slowly beat in the sugar, add the vanilla. Stir the dry ingredients together in a small bowl; add to the egg mixture. Beat until the batter is smooth. Add the hot milk and mix well. Pour the batter into the pan; bake about 25 minutes, or until a toothpick inserted into the center comes out clean.
Glaze:
Combine the butter, brown sugar, and cream in a small saucepan; stir over medium heat until smooth and blended. Add the coconut and/or nuts; pour the glaze over the cake and run it under the broiler for a minute until the glaze bubbles and browns a little. Serve warm or cold.