$100 COCONUT CAKE

1 box yellow cake mix
2 pkgs. frozen coconut
1 (8 oz.) carton sour cream
1 1/2 c. sugar
1 tsp. almond flavoring
1 1/2 c. Cool Whip

Prepare cake mix as directed for two 9-inch layers. Cool and slice each layer into two layers. Mix sugar, sour cream and flavoring together. Add 1 1/2 packages coconut to sugar mixture. Place filling between layers only. Mix remaining coconut to Cool Whip and ice sides and top of cake. Let stand overnight or several hours before serving. Keep stored in refrigerator. Freezes well.

APPLE UPSIDE DOWN CAKE

INGREDIENTS

1 stick butter
1 egg
1/3 teaspoon baking powder
1 cup sugar
1 cup all purpose flour
1 teaspoon almond flavoring
1 1/2 cups apple (more or less)
1 cup sugar
1/2 teaspoon cinnamon

COOKING DIRECTIONS

Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing.)

Peel, core, and very coarsely chop 1 1/2 cups of apples. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick.

In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft. Remove from oven. Sprinkle the apples with the sugar and cinnamon mixture to coat well.

In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted).

Pour batter over apples and return pan to a preheated 350F oven. Bake until cake tests done.