Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unbleached Flour; Sifted
1 ts Baking Powder
1/4 ts Salt
2 tb Butter Or Regular Margarine
1/2 c Milk
2 lg Eggs
1 c Sugar
1 ts Vanilla Extract

-------------------COCONUT PECAN TOPPING------------------------
1/2 c Butter Or Regular Margarine
1 c Flaked Coconut
3/4 c Brown Sugar; Packed
1/2 c Pecans; Chopped
4 tb Light Cream Or Half Half

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.

COCONUT-PECAN TOPPING:

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.

Browse by categories