About the Recipe
This started out as a sponge cake with a little bit of coconut-based topping. Leif's father liked the topping much better than the cake, so we modified it accordingly. It's very rich.
2 (1) eggs
less than 1 cup (½ cup) whipping cream
1 cup (½ cup) sugar
1 cup (½ cup ) pastry flour
¼ cup (½ cup) butter
¼ cup (½ cup) whipping cream
6 Tbsp (¾ cup) brown sugar
1 cup (2 cups) shredded coconut
Choose whether to make "Howie's Recipe" or the "Cake Recipe". The cake recipe has a thicker cake layer underneath, and a thinner layer of coconut topping. It's not quite as overpoweringly rich as Howie's recipe, which is how Leif's father preferred it. If you're trying the recipe for the first time and aren't sure which way you'd like it, try the cake recipe.
To make Howie's recipe, use the quantities in parentheses. To make the cake recipe, use the numbers outside the parentheses. Howie's recipe has double the topping and half the cake.
Break egg into measuring cup, fill cup to ½ cup (Howie's recipe) or 1 cup (cake recipe) mark with whipping cream. Beat well. Add sugar, beat; add flour, beat. Pour into 9"×9" or 7"×10" glass baking dish, bake at 350° for about 30 minutes.
Mix all ingredients, melt together. Spread over finished cake. Brown slightly under broiler. Tastes even better after being refrigerated.