CINNAMON CAKE WITH SLICED ALMONDS AND COCONUT TOPPING

ANGELFROMHEAVEN

"VERY MOIST AND DELICIOUS!"
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Ingredients

1 hr. servings
Serving size has been adjusted!
Original recipe yields 24 servings



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Directions

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  1. CAKE: Cream butter and sugar. Add eggs, one at a time. Beat well. Sift dry ingredients. Add alternately with buttermilk to creamed mixture. Pour into prepared 9x13 pan. Bake at 350 degrees for 20-25 minutes on bottom shelf of oven. May need to cover to prevent overbrowning.
  2. TOPPING: Melt butter in saucepan, add creamer or half and half, sugar, flour, almonds, and coconut. Boil for 2 minutes, stirring occasionally. Spread over cake, put under a low (350 degrees) broiler for two minutes (keep oven door open). If desired, top with additional coconut and almond slices, return to broiler until it has a light brown color (about 1-2 minutes). Watch closely.

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