#2445 - Coconut Molasses Cake

(by Shirley McNevich)

1 cup white sugar
3 cups flour
3/4 cup Crisco shortening
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup boiling water
3/4 cup Brer Rabbit green label baking molasses
1/4 cup Kayro dark corn syrup
Topping: 10 TBSP Domino's dark brown sugar; 6 TBSP softened butter; 4 TBSP cream; 1 - 7oz. bag Baker's angelflake coconut

In a mixer add white sugar, Crisco and eggs--beat. Add baking soda and baking powder--beat. Remove bowl from mixer--add boiling water, baking molasses and corn syrup--stir. Add flour--stir until mixed. Pour batter into a greased 9 x 13 cake pan. In a bowl add brown sugar, softened butter, cream and coconut--stir until well mixed. Sprinkle the topping mixture all over the batter. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely.