Home -> Personal -> Recipes -> Coconut Cake
This started out as a sponge cake with a little bit of coconut-based topping. Leif's father liked the topping much better than the cake, so we modified it accordingly. It's very rich.
|less than ½ cup||whipping cream|
|½ cup||pastry flour|
|½ cup||butter (one stick)|
|½ cup||whipping cream|
|¾ cup||brown sugar|
|2 cups||shredded coconut|
Cake: Break egg into measuring cup, fill cup to ½ cup mark with whipping cream. Beat well. Add sugar, beat; add flour, beat. Pour into 9"×9" or 7"×10" glass baking dish, bake at 350° for about 30 minutes.
Topping: Mix all ingredients, melt together. Spread over finished cake. Brown slightly under broiler.
Tastes even better after being refrigerated.
Copyright © 2012, Leif Bennett. All rights reserved.