Almond Coconut Cake

Batter	Topping
160 g German #405 flour 80 g Sugar 2 tsp Baking powder 160 ml Milk 50 g Butter or margarine (at room temperature) 1 Egg 1 tsp Vanilla extract	30 g Brown sugar 2 tbsp Butter or margarine 1 tbsp Milk 40 g Coconut flakes 40 g Chopped almonds

Preheat the oven to 175C/350F. Grease a 7 or 8-inch baking pan, heart shape or round one.
Sifted together the flour, sugar and baking powder in a bowl, then cut in the margarine, milk, and vanilla extract. Stir over a low speed briefly, then adjust to the middle speed, stir for 1 minute until all the ingredients are well-combined. Pour the mixture into the prepared baking pan and bake in the preheated oven for 30 minutes.
While baking the cake, you can prepare for the topping. Mix all the ingredients for the topping in a small bowl. Take the cake out from the oven and spread the topping evenly on the cake. Return to oven and continue baking for another 8-10 minutes until it turns golden and a toothpick inserted in the center of the cake comes out clean.

Anonymous 25/3/09 15:11: I love this heart-shaped cake! Coconut and almonds are so wonderful together! Yum!
Finla 25/3/09 15:38: Wow cake looks so most and delicious.
Anonymous 25/3/09 16:25: looks lovely! Will be trying it soon..
Bharti 29/3/09 05:53: Coconut and almonds sound lovely together.And heart shape cake- just so pretty!