Vanilla Pudding Cake

I found this recipe on www.dairygoodness.ca. I've had the chocolate version many times, so vanilla is a nice change! 

Sauce:

1 1/2 cups milk

1/2 cup granulated sugar

2 tsp cornstarch

1/2 tsp vanilla

Cake:

1 cup all-purpose flour

2/3 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

3/4 cup milk

3 tbsp butter, melted

2 tsp vanilla

(optional) icing sugar

Preheat oven to 350°F. Butter an 8-inch square glass baking dish.

Sauce: Pour milk into a glass 2-cup measuring cup. Combine sugar and cornstarch, add to milk, stir. Heat in microwave for 3 to 4 minutes, stirring a couple of times.  Add vanilla. Set aside.

Cake: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.

Bake for about 30 min or until tester inserted in centre of cake layer comes out clean. Let cool for at least 15 min. Serve hot or warm. Dust with icing sugar (if using).Scoop cake into serving bowls and spoon pudding sauce over top.

Notes:

The first two tips are from Dairy Goodness:

The pudding forms on the bottom while this cake bakes. It’s best to serve it hot or warm before pudding soaks into the cake so plan to put into the oven before you sit down to dinner and it will be just right at dessert time.

Chai tea pudding cake: Add 2 Chai tea bags to milk in sauce before heating; discard before adding to baking dish. Add 1/2 tsp (2 mL) each ground cinnamon and ginger and 1/8 tsp (0.5 mL) ground cardamom to flour mixture.

My personal idea would be to add coconut. I'm not sure if it should go into the milk or the batter, but either way, the liquid content would need to be increased. The coconut will absorb the liquid and could leave everything too dry.