Coconut Cake
this makes a 3 layer cake, using 3 10" round cake pans

 4 cups sugar
1 pound butter
4 Tablespoons vanilla extract
2 teaspoons almond extract
8 eggs
4 cups flour
4 teaspoons baking soda
3 cups sour cream
1 bag (12 oz) sweetened shredded coconut
1 cup (1 can) cream of coconut- Coco Lopez)

Sauce
2 cups sugar
8 Tablespoons water
4 Tablespoons dark rum (optional)
8 Tablespoons butter
2 cups whipping cream

Preheat oven to 350. Butter and flour 3 10" springform pans. Beat butter and sugar until light, add vanilla and almond extract. Beat in the eggs, sour cream, and cream of coconut. Sift flour and soda together, add to mixture and beat until just combined. Fold in the coconut. divide batter into prepared pans. Bake for 45-55 minutes, until firm.

Sauce
Combine sugar and water in heavy saucepan, Stir over heat until sugar turns deep amber. Remove from heat to add rum. Whisk in butter. Put back on heat, and cream, bring to boil and let reduce until thick and smooth. Use as frosting between layers of cake, drizzle over cut pieces.

Fine Dining in a Casual Atmosphere.
450 West Van Buren (Highway 62 West),
Eureka Springs, Arkansas 72632
479-253-5282

International wine list,
15 by the glass available.