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<blockquote data-quote="moreluck" data-source="post: 267920" data-attributes="member: 1246">Coconut Caramel Snack CakeIngredients:6 tablespoons butter2/3 cup brown sugar2 tablespoons water1 cup toasted coconut1 1/4 cup sifted cake flour1 1/4 teaspoon baking powder1/2 teaspoon salt3/4 cup sugar1/4 cup butter1 egg, well beaten1/2 cup milk1 teaspoon vanilla extractDirections: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 350F for 35-45 minutes, until cake is done. Note: To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325F, stirring occasionally, until golden brown, about 10 minutes</blockquote>

[QUOTE="moreluck, post: 267920, member: 1246"] Coconut Caramel Snack Cake [B]Ingredients[/B]: 6 tablespoons butter 2/3 cup brown sugar 2 tablespoons water 1 cup toasted coconut 1 1/4 cup sifted cake flour 1 1/4 teaspoon 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 [B]Directions[/B]: 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 350F for 35-45 minutes, until cake is done. Note: To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325F, stirring occasionally, until golden brown, about 10 minutes [/QUOTE]

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