| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Dessert | 1 | Servings |
INGREDIENTS
| 2 | Sticks butter; melted | |
| 2 | ts | Almond extract |
| 1 | cn | (7-oz) coconut |
| 4 | lg | Eggs |
| 2 | ts | Vanilla |
| 1 | lb | Confectioner's sugar |
| 2 | c | Flour |
| 1 | lb | Light brown sugar |
| 2 | c | Chopped pecans |
| 4 | tb | Flour |
| 1 | ts | Baking powder |
| 5 | oz | Lemon juice |
INSTRUCTIONS
Make crust of butter, 2 cups flour and almond extract. Pat evenly in a 10x15-inch pan. Bake at 350 until light brown. Mix brown sugar, coconut, pecans, eggs, flour, vanilla and baking powder and pour over cooked crust. Bake until brown but still soft. Combine confectioner's sugar and lemon juice and pour over cake as soon as it is taken from the oven. MRS JOHN PHIPPS (MARY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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