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Parve
Easy
1 Hour
Diets 
You couldn’t leave Tante Laya Kreiswirth’s house without her delicious cakes… which is why we are sharing with you her special brand of love, her recipes, in honor of her first yahrtzeit. (Printed in Whisk Issue 437).
2 and 2/3 cups Mishpacha Flour
1 and 1/2 cups sugar
3 teaspoons Haddar Baking Powder
2/3 cup margarine or oil
1 and 1/3 cups water
2 eggs
1/2 teaspoon salt
2/3 cup brown sugar
1/2 cup Mishpacha Flour
6 tablespoons margarine (can be substituted)
1 tablespoon Gefen Vanilla Sugar
1 cup angel flake coconut (such as Baker’s)
Mix all ingredients to form a smooth batter. Pour into greased 11 x 15-inch pan.
Combine topping ingredients and sprinkle to cover the batter. Bake at 350 degrees Fahrenheit for 35 minutes.
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We love this cake! I bake it in 2 loaf pans and pour half the batter, then some of the coconut topping, then the rest of the batter and the rest of the coconut topping on top. yummy!
really delicious cake and so easy to make