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Strawberry Frenchcakes

11/14/2012
Strawberry Frenchcakes
"Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987)
This is one of several recipes in this article.

5 eggs
3 Tbsp. milk
1/4 tsp. almond extract
12 (1 inch) slices day-old angelfood cake or 12 (1/2 inch) slices day-old poundcake
1 1/2 c. flaked coconut
6 Tbsp. butter divided
Sliced fresh strawberries or other fruit, optional
Whipped cream, optional

In a pie plate or shallow dish, with a fork, beat together eggs, milk and almond extract until thoroughly blended. Soak six of the cake slices in egg mixture, letting stand about 30-60 seconds each side (depending on the texture of the cake). Meanwhile, spread coconut evenly in another shallow dish. As slices complete soaking, with a pancake turner, transfer to coconut. Turn slices to coat each side with coconut.
In large omelet pan or skillet over medium heat, heat 3 Tbsp. of butter until just hot enough to sizzle a drop of water. Place cake slices in pan and cook until lightly browned, about 3-4 minutes. Turn and continue cooking until lightly browned on other side. Remove from pan and keep warm while repeating procedure with remaining cake slices. To serve, top cake slices with strawberries and whipped cream, if desired.