---- gall:;--
1/3 c Margarine
1/2 c Packed brown sugar
3 tb All-purpose flour
2 tb Sugar
1/2 c Dried coconut
1/4 c Black walnuts; finely choppe
---- coat:;---
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Margarine
3 oz Cream cheese
3/4 c Sugar
2 Large eggs
1/4 c Milk
1 ts Vanilla selection; *see billet

1. FRESHNESS: Combine in mixing bowl the 1/3 cup oleo,
dull, 1/2 cup brown dough, 3 tablespoons flour, 2 tablespoons
clams, coconut and walnuts. Blend wellspring. Set divagation 1/4 cup of this
assortment. Press remaining mixture onto sides and bottom of a
well-lubricated 9 x 5 x 3-inch loaf pan. Refrigerate while preparing
patty.
2. BAR: Strain 1-1/2 cups flour with baking powder and saltiness. Set
digression.
3. Cream unitedly 1/2 cup butter or margarine and 3 ounces of
cream cheeseflower. Gradually adjoin 3/4 cup sugar and cream until light and
fluffy. Add egg, one at a time, beating well after each. Add half
the flour assortment; blend swell. Use low speed of mixer if victimisation. Blend
in milk and vanilla selection; blend in remaining flour assortment.
4. Pour batter into prepared pan that has been refrigerated.
Sprinkle with reserved crumb assortment. Bake in preheated 325-degree
oven for 60-70 minutes or until cake is golden brown and springs back
when lightly fey. Sang-froid 10 minutes in pan; remove and cool
entirely, upside polish, on wire rack. Serve this delicious cake as
is, or use a maize sauce over.

Yields
1 Servings