2 cups flour
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. coriander
3/4 tsp. baking soda
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 jar (10 oz.) strawberry jam or preserves
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
1 cup coconut flakes
2 Tbsp. firmly packed brown sugar
1 Tbsp. butter or margarine
4 tsp. milk
1 cup powdered sugar
PREHEAT oven to 325°F. Mix flour, salt, cinnamon, coriander and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.
MIX brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add the coconut flakes and powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.
(Tip: You can also add the coconut flakes to the dough)
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. coriander
3/4 tsp. baking soda
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 jar (10 oz.) strawberry jam or preserves
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
1 cup coconut flakes
2 Tbsp. firmly packed brown sugar
1 Tbsp. butter or margarine
4 tsp. milk
1 cup powdered sugar
PREHEAT oven to 325°F. Mix flour, salt, cinnamon, coriander and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.
MIX brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add the coconut flakes and powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.
(Tip: You can also add the coconut flakes to the dough)
(trinigourmet.com, kraftrecipes.com)
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