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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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Nutrition Rank

Nutrition Facts

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 mg311.7%

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


Glazed Coconut Cake Recipe