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Honey Cake

. . . crowned with a crunchy topping.

Imperial	Ingredient	Metric
1 1/2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	375 mL
2 tsp.	baking powder	10 mL
1/2 tsp.	baking soda	2 mL
1/2 tsp.	salt	2 mL
1/3 cup	butter or margarine	75 mL
1/2 cup	liquid honey	125 mL
1 tsp.	vanilla	5 mL
1	egg	1
2/3 cup	milk	150 mL
1/4 cup	ROGERS 9 GRAIN	50 mL
3/4 cup	coconut	175 mL
1/4 cup	liquid honey	50 mL
1/4 cup	brown sugar	50 mL
1 tbsp.	butter or margarine	15 mL

Preheat oven to 350°F (180°C).

Combine ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, baking powder, baking soda and salt; set aside.

Cream butter and honey. Beat in vanilla. Add egg and beat well. Add dry ingredients alternately with milk.

Turn batter into a greased and waxed paper lined 9" (2 L) square cake pan. Bake 30 - 35 minutes or until done. Cool on wire rack.

Combine ROGERS 9 GRAIN, coconut, honey, brown sugar and butter. Spread over top of cooled cake and broil until coconut is lightly browned.

YIELD: about 24 pieces.

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