This coconut pecan breakfast cake is a sweet tooth delight. It is delicious, filling and very easy to make. You have got to this old school gem.
Ingredients:
| 1 ¼ cups | all-purpose flour |
| 1/8 tsp | salt |
| 1 ¼ cups | Firmly packed brown sugar |
| 1/3 cup | melted butter |
| 2 | eggs |
| ½ tsp | baking powder |
| ½ tsp | almond extract |
| 1 ¼ cups | Flaked or shredded coconut |
| 1 cup | Chopped pecans |
Directions:
Preheat oven to 350 F
Lightly grease an 8-inch square or round pan
Sift 1 cup of flour with salt. Add 1/4 cup of sugar.
Add butter and mix until smooth. Press into the bottom of the pan.
Bake the pastry for 15 minutes and remove it from the oven.
While the pastry is baking, prepare the topping: Beat the eggs well. Gradually beat in the remainder of the sugar. Beat together until fluffy.
Combine the flour and the baking powder. Then add to the creamed mixture. Be sure to beat the mix well. Incorporate almond extract. Fold in coconut and nuts. Spread the mix quickly over the pastry in the pan and return it to the oven. Bake the batter for 20 minutes or until brown.
