Coconut-Top Spice Cake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , beaten|
|Sifted enriched flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Broiled coconut frosting||1 Cup (16 tbs)|
Cream butter and shortening together; gradually add sugar, creaming till light.
Add eggs; beat till light and fluffy.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased 13x9x2 inch pan.
Bake in moderate oven (350Â°) 40 minutes or till done.
Top with Broiled Coconut Frosting: Cream 1/4 cup butter or margarine and 1 cup brown sugar.
Add 2 tablespoons light cream; mix well.
Stir in 1 cup flaked or shredded coconut.
Spread mixture over warm cake.
Broil 4 to 5 inches from heat, about 4 minutes or till golden brown.
Serve cake warm.