Coconut-Top Spice Cake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , beaten|
|Sifted enriched flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Broiled coconut frosting||1 Cup (16 tbs)|
Cream butter and shortening together; gradually add sugar, creaming till light.
Add eggs; beat till light and fluffy.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased 13x9x2 inch pan.
Bake in moderate oven (350Â°) 40 minutes or till done.
Top with Broiled Coconut Frosting: Cream 1/4 cup butter or margarine and 1 cup brown sugar.
Add 2 tablespoons light cream; mix well.
Stir in 1 cup flaked or shredded coconut.
Spread mixture over warm cake.
Broil 4 to 5 inches from heat, about 4 minutes or till golden brown.
Serve cake warm.
Serving size: Complete recipe
Calories 4262 Calories from Fat 1440
% Daily Value*
Total Fat 165 g253.1%
Saturated Fat 69.3 g346.3%
Trans Fat 16.9 g
Cholesterol 755.4 mg251.8%
Sodium 2907.5 mg121.1%
Total Carbohydrates 645 g215%
Dietary Fiber 9.8 g39.3%
Sugars 446.3 g
Protein 52 g104.5%
Vitamin A 42.9% Vitamin C 0.5%
Calcium 48.4% Iron 63.5%
*Based on a 2000 Calorie diet