Sour Cream Cake

Sour Cream Cake Cake: 1 egg 1 cup brown sugar 1 cup sour cream 3/4 cup flaked coconut 2 cups flour 1 teaspoon baking soda 1 teaspoon salt Caramel Icing: 1 cup brown sugar 1/3 cup butter 1/3 cup milk 1 cup icing (confectioners') sugar
Directions:
Cake: Preheat oven to 375 degrees F. Beat egg. Gradually add sugar and continue to beat until light. Stir in sour cream and coconut. In small bowl combine flour, baking soda and salt. Add to egg mixture and beat well. Spread batter in a greased 9 inch square pan. Bake for 25 minutes, until top of cake springs back when touched lightly. Cool. Caramel Icing: Combine brown sugar, butter and milk in a small saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes. Cool to lukewarm. Stir in icing sugar and continue to stir until the right consistency to spread. Spread over cooled cake.