COCONUT PEACH KUCHEN

1/2 cup plus 1 tablespoons butter or margarine, divided use
1/2 cup plus 2 tablespoons sugar, divided use
1 egg
1 teaspoon grated lemon rind
1 1/4 cups plus 3 tablespoons all-purpose flour, divided use
1 1/3 cups Baker’s Angel Flake Coconut, divided use
1 (29 oz.) can sliced peaches, well drained
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon

Cream 1/2 cup butter. Gradually beat in 1/2 cup sugar until very smooth. Mix in egg and lemon rind. Then blend in 1 1/4 cups flour and 1 cup coconut. Spread dough in lightly greased 8-inch square pan. Chill about 30 minutes.

Bake at 375 degrees F about 25 minutes, or until lightly browned. Remove from oven.

Arrange peach slices on top and sprinkle with lemon juice. Mix the remaining 3 tablespoons flour, the remaining 2 tablespoons sugar and the cinnamon; cut in the remaining 1 tablespoon butter until mixture resembles coarse meal. Stir in the remaining 1/3 cup coconut and sprinkle over peaches.

Bake about 20 minutes longer, or until topping is lightly browned.

Serve warm or cooled with prepared whipped topping, if desired.

Makes 1 (8-inch square) kuchen
From: Recipelink.com
Source: Recipe booklet: Maxwell House Coffee Times, Coffee Breaks with the Friendly Taste of Home, General Foods Corporation, 1978