|
Cake:
Preheat oven to 375 degrees F. Beat egg. Gradually add
sugar and continue to beat until light. Stir in sour
cream and coconut.
In
small bowl combine flour, baking soda and salt. Add
to egg mixture and beat well.
Spread
batter in a greased 9 inch square pan. Bake for 25 minutes,
until top of cake springs back when touched lightly.
Cool.
Caramel
Icing:
Combine brown sugar, butter and milk in a small saucepan.
Bring to a boil. Continue to boil, stirring constantly,
for 3 minutes.
Cool
to lukewarm. Stir in icing sugar and continue to stir
until the right consistency to spread. Spread over cooled
cake.
|
