Swedish Puff Coffee Cake - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup cold butter, cubed
2 tablespoons ice water
TOPPING
1 cup water
1/2 cup butter
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
GLAZE
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon 2% low-fat milk
1 teaspoon almond extract
1 cup flaked coconut

Preparation

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.