Coconut Macaroon Sundae Cake

When Hubby wanted ham and scalloped potatoes, I wanted to try and dress up, and shrink, a sundae cake I grew up with.  Here it is - with 5 - 6 servings, you don't get a lot of leftovers from a dinner party, so less temptation.  Ice cream is optional.

  1/2 Cup Cake Flour                                                                2 Tbl Butter

  6 Tbl Sugar                                                                            1/2 Tsp Almond Extract

  2 Tbl Hershey's Special Dark Cocoa                                       1/4 Cup Coconut

  -Powder                                                                                1/4 Cup Coconut Powder

  1.5 Tsp Baking Powder                                                           1/2 Cup Hot Water

  1/4 Tsp Salt                                                                            1/4 Cup Chocolate Syrup

  1/4 Cup Chocolate Milk                                                          

Heat oven to 350 degrees and grease an 8 inch bread pan, set aside.

Combine flours, sugar, coca, baking powder in salt.  Add milk, butter (melted) and almond extract.  Mix until smooth and stir in both coconuts.  Spread into loaf pan - it will be sticky.  Combine water and chocolate syrup and pour over batter.

Bake for 25 to 30 minutes until center is set and edges pull away from sides of pan.  Let stand 10 minutes before serving.  Serve with a small scoop of ice cream and drizzle sauce (now in bottom of pan) over all.