Glazed Coconut Cake Recipe
Ingredients
| All purpose flour | 1 3⁄4 Cup (28 tbs), sifted | |
| Almond extract | 1 Teaspoon | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| Melted butter | 6 Tablespoon | |
| Brown sugar | 6 Tablespoon | |
| Heavy cream | 3 Tablespoon | |
| Flaked coconut | 1⁄2 Cup (8 tbs), grated |
Nutrition Facts
Serving size: Complete recipe
Calories 3961 Calories from Fat 1841
% Daily Value*
Total Fat 210 g322.7%
Saturated Fat 131.8 g659.2%
Trans Fat 0 g
Cholesterol 935.1 mg311.7%
Sodium 1836.6 mg76.5%
Total Carbohydrates 493 g164.2%
Dietary Fiber 10.1 g40.6%
Sugars 315.4 g
Protein 44 g88%
Vitamin A 127.3% Vitamin C 0.45%
Calcium 126.1% Iron 78.6%
*Based on a 2000 Calorie diet
Directions
Set aside.
Cream butter until soft, add sugar, a little at a time, beating until smooth.
Add eggs, one at a time, beating hard after each addition.
Add milk and flour mixture, alternating them and beginning and ending with flour.
stir in almond extract and pour into an 8 inch square cake pan.
Bake in a 350° oven for 45 minutes or until cake pulls away slightly from sides of pan.
Turn out of pan and spread, while still warm, with glazed coconut.
To make the glaze: Mix together melted butter, brown sugar, heavy cream, and grated or flaked coconut.
Spread on top of cake and place about 4 inches from broiling unit for several minutes or until nicely browned.
Watch carefully because it takes only 3 to 4 minutes for the glaze to turn the right color.
Chef
