Cook Time: 40 minutes
Ingredients:
- 1/4 cup butter
- 1/4 cup shortening
- 1 1/2 cups sugar
- 1/2 teaspoon vanilla
- 3 eggs, beaten
- 2 cups all-purpose flour, sift before measuring
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- .
- Topping
- 1/4 cup butter
- 1 cup brown sugar
- 2 tablespoons evaporated milk or half-and-half
- 1 cup flaked coconut
Preparation:
Cream 1/4 cup butter and shortening; gradually add sugar, beating until light and fluffy. Add vanilla. Beat in eggs, one at a time, beating after each addition. Sift together the dry ingredients; add to creamed mixture alternately with the buttermilk, beating well after each addition. Pour batter into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 40 minutes, or until cake is done.For topping, cream together the butter and brown sugar. Add cream and mix well; stir in coconut. Spread mixture over the warm cake. Broil about 4 minutes from heat source for about 4 minutes, or until golden brown. Cut and serve while cake is still warm.
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