Coconut cake
10 servings
Ingredients
| Quantity | 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 |
Directions
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.