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Crust
- 1 1/3 cups (325 mL) flour
- 1 Tbsp. (15 mL) sugar
- 3/4 cup (175 mL) butter
Filling
- 2 eggs
- 1 cup (25 mL) brown sugar
- 1 tsp. (10 mL) vanilla
- 1 cup (25 mL) shredded coconut
- 2/3 cup (150 mL) walnuts, chopped
- 1/4 cup (50 mL) glazed cherries, snipped
- 3 Tbsp. (45 mL) flour
- 1 tsp. (5 mL) baking powder
- pinch of salt
Butter Icing
- 1/4 cup (60 mL) butter
- 2 1/2 cups (625 mL) icing sugar
- 3 Tbsp. (45 mL) cream
Crust
- Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of a lightly greased 8″ x 8″ cake pan. Bake at 350F (180C) for 20 minutes.
Filling
- In a medium bowl beat eggs. Gradually add sugar and vanilla. In a second bowl, sift flour, baking powder and salt. Add to sugar mixture. Gently mix in remaining ingredients. Spread over cooked crust and return to a 300F (150C) oven for 25 to 30 minutes until top is set and lightly brown.
Icing
- Cream butter. Add icing sugar alternately with cream until spreading consistency is reached. Spread over cooled cake.
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