1-1/3 c flour
2/3 c sugar
2 tsp baking powder
2/3 c milk
1/4 c butter, softened
1 egg
1 tsp vanilla
Stir dry ingredients together, then add the milk, butter, egg, and vanilla. Beat with a mixer on low speed until combined. Beat on medium speed for one minute more. Pour batter into a greased and floured 8″ round cake pan. Bake at 350 F for 25 to 30 minutes.
broiled coconut topping
1/4 c packed brown sugar
2 T butter, softened
1 T milk
1/2 c coconut
1/4 c chopped nuts
Cream the sugar and butter together, then stir in the milk, coconut, and nuts. Spread the topping on the warm cake, and broil four inches from the heat for 3 to 4 minutes or until golden. Cool for 30 minutes before serving.
This recipe is from Aunt Kellie.
Gluten restrictions: substitute all purpose gluten-free flour for the flour called for in the cake.
