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Glazed Coconut Cake Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs), sifted|
|Almond extract||1 Teaspoon|
|Baking powder||2 1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|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), or grated|
Serving size: Complete recipe
Calories 4048 Calories from Fat 1971
% Daily Value*
Total Fat 225 g346.6%
Saturated Fat 144.9 g724.7%
Trans Fat 0 g
Cholesterol 935.1 mg
Sodium 1731.2 mg72.1%
Total Carbohydrates 481 g160.2%
Dietary Fiber 12.9 g51.4%
Sugars 302.9 g
Protein 46 g91.2%
Vitamin A 127.3% Vitamin C 1.5%
Calcium 126.8% Iron 82.9%
*Based on a 2000 Calorie diet
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.