Description:

A quick and easy snack cake for breakfasts or coffee.

Source:

S. Chokel

Serves/Makes:6 or more servings

Ingredients

• Cake:
• 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
• Topping:
• 1/2 Cup (125 ml) grated coconut
• 1/4 Cup (60 ml) sugar
• 3 tbsp (45 ml) lemon juice

Preparation

• 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.

Comments

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.