Swedish Puff Coffee Cake

Found in Taste of Home magazine and so yummy if you like the taste of almonds and coconut as we do. I little bit of work but nice for those special occasions. The smell of this almond-glazed cake baking in the morning is sure to bring everyone to the table

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup  cold butter, cubed
• 2  tablespoons  ice water

• TOPPING

• 1  cup water
• 1⁄2 cup butter
• 1  teaspoon  almond extract
• 1  cup all-purpose flour
• 3  eggs

• GLAZE

• 1  cup confectioners' sugar
• 2  tablespoons butter, softened
• 1  tablespoon 2% low-fat milk
• 1  teaspoon  almond extract
• 1  cup flaked coconut

Directions

1. Preheat oven to 375.
2. Place flour in small bowl.
3. Cut in butter until crumbly.
4. Gradually add ice water, tossing with a fork until dough holds together when pressed.
5. On an ungreased baking sheet, press dough into a 10 inch circle.
6. TOPPING:
7. In large saucepan, bring water and butter to a rolling boil.
8. Remove from heat; stir in extract.
9. Add flour all at once and beat until blended.
10. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
11. Remove from heat, let stand 5 minutes.
12. Add eggs, one at a time, beating well after each addition until smooth.
13. Continue beating until mixture is smooth and shiny, spread over pastry.
14. Bake 30-35 minutes or until lightly browned.
15. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning.
16. Remove from pan to wire rack to cool completely.
17. GLAZE:
18. In small bowl beat confectioners sugar, butter, milk and extract until smooth.
19. Spread over top, sprinkle with coconut.