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Glazed Coconut Cake

American.Kitchen's picture
  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)
For glaze
  Melted butter 6 Tablespoon
  Brown sugar 6 Tablespoon
  Heavy cream 3 Tablespoon
  Flaked coconut 1⁄2 Cup (8 tbs), or grated

Sift together flour, salt, and baking powder.
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.

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