• 3/4 cup sugar
• 1/2 cup butter or margarine, at room temperature
• 2 eggs, at room temperature
• 1/3 cup flour
• 1/3 cup milk
• 2 Tbsp almond-flavored liqueur
• 17 oz pkg (2 cups) shredded coconut, divided

Preheat oven to 325 degrees F. Butter a 9-inch square pan.

Beat sugar and butter with electric mixer until light and fluffy, 2-3 minutes. Beat in eggs, one at a time. Add flour, alternating with the milk and liqueur. Stir in 1.5 cups coconut. Spread batter in pan and sprinkle with remaining coconut.

Bake 40-50 minutes until golden brown.

Cool in pan before cutting.

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