1 (8 oz.) container sour cream
2 eggs
3/4 c. sugar
1 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. almond extract

TOPPING:

2 tbsp. soft butter
1/2 c. brown sugar
1/2 c. flaked coconut
2 tbsp. cream

Remove 2 tbsp. sour cream; set aside.

Combine cream, eggs, sugar, flour, baking powder and extract in large bowl. Beat one minute. Pour into pan. Bake 25 minutes, 350 degree oven.

Mix topping and put on cake. Bake 10 minutes longer. Cool in pan on wire rack. Use 8 inch pan. Grease and flour.