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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Can be used for a strawberry shortcake base, minus frosting or frosted with fudge frosting, if you don't like toasted coconut. Ingredients:
2 large eggs |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup all purpose flour sifted |
1//2 tsp of salt |
1/2 tsp of baking powder |
1/2 cup milk |
1 tbsp of butter |
icing |
3 tbsp of butter melted |
5 tbsp of dark brown sugar |
2 tbsp of cream |
1/2 cup of shredded coconut |
Directions:
1. Preheat oven to 350 degrees.
2. Grease an 8 inch square baking pan and set aside.
3. In a large mixing bowl, beat the eggs, gradually add the sugar and vanilla.
4. Sift together the flour, salt and baking powder.
5. Add to egg-sugar mixture, beat well.
6. Heat the milk and butter in a saucepan and bring to a boil.
7. Add all at once to the previous mixture.
8. Beat well. Warning batter will be thin.
9. Pour into prepared pan.
10. Bake 30 minutes.
11. Prepare Icing.
12. Combine icing ingredients and mix well.
13. Remove from oven, and while hot, spread icing over the cake .
14. Place under broiler unitl bubbly and lightly browned.
15. Cool on a rack.
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