1 egg
1 cup brown sugar
1 cup sour cream
3/4 cup flaked coconut
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 375 degrees F.
Beat egg. Gradually add sugar and continue to
beat until light. Stir in sour cream and coconut.
In small bowl combine flour, baking soda and salt. Add to egg mixture and
beat well.
Spread batter in a greased 9 inch square pan. Bake for 25 minutes, until top
of cake springs back when touched lightly. Cool.
Caramel Icing
Combine brown sugar, butter and milk in a small saucepan. Bring to a boil.
Continue to boil, stirring constantly, for 3 minutes.
Cool to lukewarm. Stir in icing sugar and continue to stir until the right
consistency to spread. Spread over cooled cake.