Sour Cream Spice Cake
|Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Sour cream||1 Cup (16 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
Combine margarine, salt, spices and 1 cup brown sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add baking powder and soda to flour; sift three times.
Add small amounts of flour to creamed mixture alternately with sour cream, beating after each addition until smooth.
Pour batter into greased and floured 10 x 10 x 2-inch pan.
Bake in 350-degree oven for 40 minutes or until cake tests done.
Cool in pan.
Combine butter, remaining brown sugar and milk in saucepan; bring to a boil.
Remove from heat; add coconut.
Pour on warm cake; spread evenly.
Place cake under broiler 4 to 5 inches from source of heat; broil until coconut becomes golden brown.