Coconut Shortcakes

1. 1

   Preheat oven to 325u00b0F

2. 2

   Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.

3. 3

   Finely grind first 4 ingredients in processor.

4. 4

   Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.

5. 5

   Stir in dry ingredients alternately with cream.

6. 6

   Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.

7. 7

   Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.

8. 8

   Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.

No additional tips available.