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Coconut Caramel Snack Cake




Source of Recipe


From Diana Rattray,


List of Ingredients




6 tablespoons butter
2/3 cup brown sugar
2 tablespoons water
1 cup toasted coconut*
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract


Recipe



In 8-inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside.
Sift together cake flour, baking powder, salt, and sugar. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture. Bake at 350° for 35 to 45 minutes, until cake is done.

*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes