Coconut cake`
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Unsalted Butter Or Crisco |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking Powder |
| 2 | cups | All-Purpose Flour |
| 1 | cup | Milk |
| Topping----- | ||
| 2 | cups | Grated Coconut |
| 1 | teaspoon | Vanilla |
| 1 | cup | Light Brown Sugar |
| ½ | cup | Milk |
Directions
Cream together the butter and sugar. Gradually add the eggs, beating well after each addition, and then the vanilla. Sift together the salt, baking powder, and flour and add gradually to the above, alternating with the milk. Beat very well with a wooden spoon or a n electric mixer until smooth. Bake in a 375 F oven in a greased 9 X 13" pan for 25 mins. Meanwhile, mix together all the topping ingredients. When the cake is baked but still hot, spoon the topping over all and place under the broiler for a few mins, until golden.
Take care that the topping doesn't burn.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-27-95 (159) Fido: Cooking