Print Friendly Recipe
- A quick and easy snack cake for breakfasts or coffee.
- S. Chokel
Serves/Makes:6 or more servings
- 2 cups (475 ml) Bisquick
- 2 tbsp (30 ml) melted butter
- 1 egg
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) crushed corn flakes
- 1/4 cup (60 ml) of grated coconut
- 1 tsp (5 ml) grated lemon rind
- 1/2 Cup (125 ml) grated coconut
- 1/4 Cup (60 ml) sugar
- 3 tbsp (45 ml) lemon juice
- Preheat oven to 400 degrees (200 C.).
- Beat egg slightly, add milk, sugar and butter.
- Add to bisquick.
- Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
- Sprinkle coconut over the top of the batter.
- Make a paste of sugar and lemon juice and sprinkle over coconut.
- Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
- Do not overbake.
- Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cinnamom butter or cream cheese whipped with honey and a tad of butter if you want.
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