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Prep Time: 15 min Cook Time: 40 min Yield: 6-8
I remember the first time I tasted this cake. We'd stopped by Aunt Shirley's for a visit and a cup of tea. The snow was falling outside her tiny little war-time house. The flakes were huge, dancing in the wind before they fell and blanketed the ground. The house smelled wonderful, she'd just pulled this cake out of the oven and we had it with our tea. I made sure we didn't leave the house without the recipe. I'd lost the recipe card a few years ago, but found it again yesterday and couldn't wait to make this cake again. The taste brings back all those memories of that ordinary, extraordinary day. Aunt Shirley is gone now, but her memory lingers with warmth and a smile.
2 eggs, beaten 2 tbsp margarine, softened 1/2 cup scalding milk 1 cup sugar 1 cup flour 2 tsp baking powder
1 cup brown sugar 1 cup coconut 3 tbsp margarine 3 tsp milk
Beat together eggs, margarine and scalding milk. Add sugar. flour and baking powder and mix into a smooth batter.
Pour into a prepared 9" baking pan (square or round) and bake at 350F for 30 minutes.
While its baking mix together the topping ingredients. Remove cake after 30 minutes and crumble the topping over the entire cake evenly.
Return to the oven for 10 more minutes.
Allow to cool and set before serving. It's great warm or cool and goes well with tea or coffee.