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Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred. 1. CRUST: Combine in mixing bowl the 1/3 cup margarine, softened, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan. Refrigerate while preparing cake. 2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside. 3. Cream together 1/2 cup butter or margarine and 3 ounces of cream cheese. Gradually add 3/4 cup sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture. 4. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack. Serve this delicious cake as is, or use a lemon sauce over.
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