5 tb Butter, melted 1 Egg
1/2 c Brown sugar 1 c Sifted cake flour
1 c Grated coconut 1 1/2 ts Baking powder
1/4 c Sliced almonds 1/4 ts Salt
4 tb Shortening 1/3 c Milk
2/3 c Sugar 1 ts Vanilla
Melt the butter and pour into a 9 inch cake pan. Crumble on the
brown sugar and sprinkle with coconut and sliced almonds. Cream
the shortening and sugar together until smooth. Add the egg and
beat well. Sift dry ingredients together and add alternately to
sugar-egg mixture with the milk. Blend in vanilla. Pour batter
carefully over the topping, spreading evenly. Bake at 350
degrees for 30 to 35 minutes. Invert onto serving dish
immediately and allow to rest 3 to 4 minutes before gently
lifting off the pan. From “The Portable Feast” by Diane D.
MacMillan, 101 Productions.
Makes 6 servings
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