Coconut Apricot Cake
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Light corn syrup||1 Tablespoon|
|Canned flaked coconut||3 1⁄2 Ounce|
|Apricot||1 Ounce, drained|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Melt butter or margarine in an 8x8x2-inch baking pan.
Stir in brown sugar, corn syrup, and flaked coconut.
Pat evenly on bottom and sides of pan.
Arrange apricot halves, cut side up, over coconut in bottom of pan.
Into small mixing bowl sift flour, sugar, baking powder, and salt.
Add shortening, egg, milk, and vanilla; blend at low speed on electric mixer, then beat at medium speed 2 minutes.
Spread over apricots.
Bake at 375° for 45 to 50 minutes.
Cool 1 to 2 minutes; turn out on serving plate.