Coconut cake

Yield: 10 servings

Measure Ingredient
2 cups Sugar
½ cup Butter
6 Eggs
2 cups Flour
7 ounces Coconut; flakes
1 cup Sugar
1½ teaspoon Coconut extract
½ cup Water

CAROL MILTON STFM 57B

TOPPING

Cream together the sugar and butter. Add the 6 eggs, one at a time, flour, and coconut. Bake in a heavily greased and floured Bundt pan for 1 hour in a 350-degree oven. Loosen cake in pan. Topping: Mix all the ingredients together and pour over the cake in pan. Let the cake stand until all syrup is absorbed. Remove from pan.

Similar recipes