Glazed Coconut Cake
|All purpose flour||1 3⁄4 Cup (28 tbs), sifted|
|Almond extract||1 Teaspoon|
|Baking powder||2 1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Melted butter||6 Tablespoon|
|Brown sugar||6 Tablespoon|
|Heavy cream||3 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs), or grated|
Sift together flour, salt, and baking powder.
Cream butter until soft, add sugar, a little at a time, beating until smooth.
Add eggs, one at a time, beating hard after each addition.
Add milk and flour mixture, alternating them and beginning and ending with flour.
stir in almond extract and pour into an 8 inch square cake pan.
Bake in a 350° oven for 45 minutes or until cake pulls away slightly from sides of pan.
Turn out of pan and spread, while still warm, with glazed coconut.
To make the glaze: Mix together melted butter, brown sugar, heavy cream, and grated or flaked coconut.
Spread on top of cake and place about 4 inches from broiling unit for several minutes or until nicely browned.
Watch carefully because it takes only 3 to 4 minutes for the glaze to turn the right color.