1. 5 or 6 large apples sliced (grannysmith apples are good for this recipe)

 2. 2 2/3 cups all purpose flour

 3. 4 teaspoons Baking powder

 4. 1/2 teaspoon salt

 5. 1/2 cup butter or margarine

 6. 1 1/2 cups sugar

 7. 1 teaspoon vanilla

 8. 2 eggs well beaten

 9. 1 cup milk

 10. Topping Mixture* - 4 tablespoons sugar, 4 teaspoons cinnamon mixed well

 1. Set Oven at 350 °F

 2. Butter a Pan 8''x12''x2''

 3. Sift together 2 2/3 cups of all purpose flour, 4 teaspoons of baking powder and 1/2 teaspoon of salt

 4. Cream Until light and fluffy 1/2 cup butter or margarine

 5. Beat into this gradually 1 1/2 cups of sugar, 1 teaspoon vanilla and 2 eggs well beaten

 6. Stir in 1 cup of the flour mixture from step 3 and then 1/2 cup milk

 7. Stir in another 1 cup of the flour and 1/2 cup of milk

 8. Add rest of the flour mixture

 9. Spoon this mixture into the pan. Set Apples in neat rows on top of cake batter

 10. Sprinkle top of the cake with topping mixture* and dot with bits of butter approx. 2 tablespoons

 11. Bake at 350 °F for about 45 minutes or until toothpick inserted in middle comes out clean. (Do not insert toothpick into a piece of apple)

 1. 1/3 cup butter softened (5 1/3 tablespoons)

 2. 1 pack (3 oz) cream cheese

 3. 3/4 cup sugar

 4. 1 egg yolk 

 5. 2 teaspoons orange juice 

 6. 1 teaspoon almond extract 

 7. 1 1/4 cups all purpose flour

 8. 2 teaspoons baking powder 

 9. 1/4 teaspoon salt 

 10. 3 3/4 cups sweetened coconut flakes divided

 1. Beat butter, cream cheese and sugar in a large bowl until well blended and set aside.

 2. Add egg yolk, orange juice, almond extract and stir together flour, baking powder and salt

 3. Gradually add this mixture to the butter mixture in step 1, beating until well blended

 4. Stir in 3 cups coconut, cover and refrigerate for 1 hour or until firm enough to handle

 5. Heat oven to 350 °F

 6. Shape dough into 1 inch balls, roll balls in remaining 3/4 cups coconut and place on ungreased cookie sheet

 7. Bake 10 to 12 minutes or until lightly brown

 8. Cool 1 minute, carefully removed from cookie sheet to wire rack and cool completely