Easy Lane Cake

Preparation - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper.

Cake Batter - Combine the dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt.

Cake Batter - Heat the milk mixture: In a small saucepan, heat the milk and butter over medium-low until the butter melts. Make sure it does not come to a boil. Remove from heat but keep warm. Stir in the vanilla.

Cake Batter - Beat the egg whites: Place the egg whites in a large mixing bowl. Set the yolks aside in a small bowl for the custard topping. Beat the egg whites with a stand or hand mixer on medium speed, until foamy. Gradually add the sugar and continue beating until soft peaks form, 5 to 7 minutes.

Cake Batter - Finish the batter and bake the cake: Gently fold the flour mixture into the egg whites in 2 additions, taking care not to deflate the batter. Slowly stream in the warm milk-butter mixture, folding until smooth. Pour the batter into the prepared pan and bake on the middle rack for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 1 hour.

Custard Topping - Soak the raisins: While the cake is cooling, place the raisins in a small bowl, pour over the bourbon (or white grape juice), and let them soak while you make the custard.

Custard Topping - Make the custard: In a medium saucepan, melt the butter over medium heat. Whisk in the sugar, reserved egg yolks, milk, and salt. Cook gently, whisking constantly, until the mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Keep the heat moderate and do not let it boil.

Custard Topping - Add the dried fruit and nuts: Remove the custard from the heat. Drain the raisins and stir them in along with the coconut and pecans. Let the topping cool for 15 to 20 minutes until thickened and spreadable but still soft.

Assembly - Top the cake with the custard: Spread the custard evenly over the completely cooled cake. Allow the cake to rest another 15 to 20 minutes so the topping sets before slicing. Refrigerate leftovers tightly covered for up to 4 days.