SWEDISH PUFF COFFEE CAKE

Steps:

• Preheat oven to 375.
• Place flour in small bowl.
• Cut in butter until crumbly.
• Gradually add ice water, tossing with a fork until dough holds together when pressed.
• On an ungreased baking sheet, press dough into a 10 inch circle.
• TOPPING:.
• In large saucepan, bring water and butter to a rolling boil.
• Remove from heat; stir in extract.
• Add flour all at once and beat until blended.
• Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
• Remove from heat, let stand 5 minutes.
• Add eggs, one at a time, beating well after each addition until smooth.
• Continue beating until mixture is smooth and shiny, spread over pastry.
• Bake 30-35 minutes or until lightly browned.
• Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning.
• Remove from pan to wire rack to cool completely.
• GLAZE:.
• In small bowl beat confectioners sugar, butter, milk and extract until smooth.
• Spread over top, sprinkle with coconut.