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Sauce
1-1/2 cups pure maple syrup 375 mL
3/4 cup water 175 mL
2 tsp butter 10 mL
Cake
1 cup flour 250 mL
1-1/2 tsp baking powder 7 mL
1/2 cup sugar 125 mL
1/2 tsp salt 2 mL
1 tbsp shortening 15 mL
1 egg, beaten 1
1/3 cup milk 75 mL
1/2 cup coconut 125 mL
Combine maple syrup and water in saucepan. Bring to a boil, then remove from heat. Add butter.
Measure flour, salt and baking powder in bowl. Cream sugar and shortening together. Add egg. Beat well. Add dry ingredients alternately with milk. Beat until smooth.
Put batter in 8-in (20-cm) square pan, greased well. Pour sauce over batter. Sprinkle coconut on top.
Bake at 350°F/180°C for 35 minutes. Serve with whipped cream.
1-1/2 cups pure maple syrup 375 mL
3/4 cup water 175 mL
2 tsp butter 10 mL
Cake
1 cup flour 250 mL
1-1/2 tsp baking powder 7 mL
1/2 cup sugar 125 mL
1/2 tsp salt 2 mL
1 tbsp shortening 15 mL
1 egg, beaten 1
1/3 cup milk 75 mL
1/2 cup coconut 125 mL
Combine maple syrup and water in saucepan. Bring to a boil, then remove from heat. Add butter.
Measure flour, salt and baking powder in bowl. Cream sugar and shortening together. Add egg. Beat well. Add dry ingredients alternately with milk. Beat until smooth.
Put batter in 8-in (20-cm) square pan, greased well. Pour sauce over batter. Sprinkle coconut on top.
Bake at 350°F/180°C for 35 minutes. Serve with whipped cream.
