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Toasted Coconut Coffee Cake

Chef.at.Home's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Canned flaked coconut 3 1⁄2 Ounce, toasted (1 Can)
  Shredded orange peel 2 Teaspoon
  Slightly beaten egg 1
  Milk 1 1⁄2 Cup (24 tbs)
  Cooking oil 2 Tablespoon
  Vanilla 1 Teaspoon
Directions

Stir together thoroughly the first 4 ingredients.
Stir in coconut and peel.
Combine remaining ingredients; add to dry mixture all at once.
Stir just till mixed.
Turn batter into greased 9x5x3-inch loaf pan.
Bake at 350° for 60 to 70 minutes.
Remove from pan.
Cool on rack.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut

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Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3368 Calories from Fat 976

% Daily Value*

Total Fat 114 g174.9%

Saturated Fat 69.5 g347.5%

Trans Fat 0 g

Cholesterol 245.4 mg81.8%

Sodium 3767 mg157%

Total Carbohydrates 536 g178.6%

Dietary Fiber 27.4 g109.6%

Sugars 227 g

Protein 63 g125.9%

Vitamin A 12.6% Vitamin C 25.1%

Calcium 198.4% Iron 133.8%

*Based on a 2000 Calorie diet

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Toasted Coconut Coffee Cake Recipe