Breakfast cake

Before the cake though.  I ventured  out in the yard early for daffodils yesterday,  picked several for my vase in the kitchen.

Love the signs of spring,  there are many little tiny blue blooms in the grass, not sure what ya call them though., weeds I am guessing.
After my walk I started going  through some old recipes and found one I have never made that was cut from a magazine about 20 years ago.  I am sure that it is in newer ones ,  but anyway decided to make it for breakfast tomorrow with coffee.
 Here is the recipe,   the paper it is on is yellowed with time.

After I mixed the ingredients for the oven.   I used my spring form pan for this.

My toasted coconut reserved for the topping.  I think I toasted too much.  Not enough almonds on hand,   so I threw in some pecans I had in the freezer. yes, I freeze everything that I do not use right away.

Happy Home flavoring is what I always use.   It is made in Bedford Virginia,  love buying Va. products.  

 It IS the best I do believe. 

  Their natural Lemon is all I use when recipes call for lemon..

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 Out of the oven,  cooling

 half and half used to mix with confectioner sugar for topping and drizzled it on

 I

It is stored in  my stainless steel cake holder I found at the

goodwill store here.     It must have been $6.25 day as it seemed everything I picked up was marked that.  This was worth it though.

They are getting a little to costly I believe on many items now.  

 I love it

The best part is that it's made in the USA,  hard to find these days.