1/2 c Butter; softened
1/2 c Dark brown sugar
1/2 c Shredded coconut
2/3 c Chopped pecans
1/2 c Semi-sweet chocolate morsels
2 tb Milk
1 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/3 c Water
1 Egg
Preheat oven to 350. Melt 4 tbl. of the butter in a small
saucepan. Remove from the heat, then stir in the brown
sugar, coconut, pecans, chocolate morsels and milk and
blend well. spread the mixture evenly in the bottom of a 9"
round cake pan; set aside. Stor together flour, granulated
sugar, bainging powder and salt in a mixing bowl. Add the
remaining 4 tb. butter, the vanilla, water and egg, and
beat until batter is thoroughtly blended and perfectly
smooth. Pour over the coconut/pecan mixture and bake for
about 30 min., or until a toothpick inserted in the center
of the cake cmoes out clean. Let cool in the pan for about
5 min., then turn out onto a serving plate, coconut mixture
on top. If any of the topping sticks to the pan, scoop it
out, and spread it on the cake. Serve warm or cold with
vanilla ice cream, if you wish.
