Coconut Crumb Coffeecake
3 tbs flour
2 tsp cinnamon
1/4 cup each, melted butter, chopped nuts and lightly toasted flake-type coconut
1/2 cup cooky crumbs
1 large egg, beaten
2/3 cup milk
1/2 tsp vanilla
1/4 tsp almond extract
2 cups sifted pastry flour
1 cup sugar
1 tbs baking powder
1/2 tsp salt
1/3 cup shortening
Mix first seven ingredients together and set aside.
Mix egg, milk and flavorings together.
Sift dry ingredients into a bowl and cut in the shortening until very fine.
Stir in egg mixture.
Spread half this batter in a greased 8-inch square pan.
Sprinkle with 2/3 of the crumb mixture, then add remaining batter and sprinkle with remaining crumbs.
Bake at 375F for 30 to 40 minutes.
Cool and decorate with swirls of fluffy butter icing, flavored with almond extract.
Sprinkle with toasted coconut.