Yield: 9 Servings
|1 cup||Unbleached Flour; Sifted|
|1 teaspoon||Baking Powder|
|2 tablespoons||Butter Or Regular Margarine|
|1 teaspoon||Vanilla Extract|
|½ cup||Butter Or Regular Margarine|
|1 cup||Flaked Coconut|
|¾ cup||Brown Sugar; Packed|
|½ cup||Pecans; Chopped|
|4 tablespoons||Light Cream Or Half & Half|
COCONUT PECAN TOPPING
Sift the flour, baking powder and salt together, blending well and set aside. Heat the butter and milk, over low heat, until the butter melts then set aside keeping it warm. Beat the eggs and sugar together in a medium bowl for 2 minutes, using an electric mixer at medium speed. Gradually beat in the dry ingredients and vanilla, using the mixer on low speed. Add the hot milk mixture to the egg mixture, beating until well blended. Pour into a greased 9-inch square baking pan. Bake in a preheated 375 Degree F. oven for 20 minutes or until the top springs back when touched lightly with a finger. Cool, in the pan, on a wire rack for 10 minutes. Meanwhile, prepare the Coconut-Pecan topping. Spread the warm cake with the topping and place under the broiler, 3-inches from the source of the heat, until lightly browned and bubbly. Cool, in the pan, on a wire rack.
Combine the butter, brown sugar, coconut, chopped pecans and light cream in a small saucepan. Cook, over medium heat, until the mixture comes to a boil. Remove from the heat.