French pastry

Yield: 1 Servings

Measure Ingredient
2 \N Sticks butter; melted
2 teaspoons Almond extract
1 can (7-oz) coconut
4 larges Eggs
2 teaspoons Vanilla
1 pounds Confectioner's sugar
2 cups Flour
1 pounds Light brown sugar
2 cups Chopped pecans
4 tablespoons Flour
1 teaspoon Baking powder
5 ounces Lemon juice

Make crust of butter, 2 cups flour and almond extract. Pat evenly in a 10x15-inch pan. Bake at 350 until light brown. Mix brown sugar, coconut, pecans, eggs, flour, vanilla and baking powder and pour over cooked crust.

Bake until brown but still soft. Combine confectioner's sugar and lemon juice and pour over cake as soon as it is taken from the oven.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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