Coconut Shortcakes

Directions

1. 1
   Preheat oven to 325°F
2. 2
   Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
3. 3
   Finely grind first 4 ingredients in processor.
4. 4
   Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
5. 5
   Stir in dry ingredients alternately with cream.
6. 6
   Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
7. 7
   Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
8. 8
   Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.