Coconut-Top Spice Cake Recipe
Coconut top spice cake is a savory and sweet spice cake with a broiled coconut frosting. Sweetened with brown sugar and flavored with vanilla dn buttermikl, the coconut top spice cake has a rich tropical feel to it.
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Eggs | 3 , beaten | |
| Enriched flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Soda | 1 Teaspoon | |
| Nutmeg | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| 1 recipe Broiled Coconut Frosting | ||
Directions
Cream butter and shortening together; gradually add sugar, creaming till light.
Add vanilla.
Add eggs; beat till light and fluffy.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased 13x9x2 inch pan.
Bake in moderate oven (350°) 40 minutes or till done.
Top with Broiled Coconut Frosting: Cream 1/4 cup butter or margarine and 1 cup brown sugar.
Add 2 tablespoons light cream; mix well.
Stir in 1 cup flaked or shredded coconut.
Spread mixture over warm cake.
Broil 4 to 5 inches from heat, about 4 minutes or till golden brown.
Serve cake warm.
Add vanilla.
Add eggs; beat till light and fluffy.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased 13x9x2 inch pan.
Bake in moderate oven (350°) 40 minutes or till done.
Top with Broiled Coconut Frosting: Cream 1/4 cup butter or margarine and 1 cup brown sugar.
Add 2 tablespoons light cream; mix well.
Stir in 1 cup flaked or shredded coconut.
Spread mixture over warm cake.
Broil 4 to 5 inches from heat, about 4 minutes or till golden brown.
Serve cake warm.
Chef
