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Coconut-Top Spice Cake

sweet.chef's picture
Coconut top spice cake is a savory and sweet spice cake with a broiled coconut frosting. Sweetened with brown sugar and flavored with vanilla dn buttermikl, the coconut top spice cake has a rich tropical feel to it.
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla 1⁄2 Teaspoon
  Eggs 3 , beaten
  Sifted enriched flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Soda 1 Teaspoon
  Nutmeg 2 Teaspoon
  Salt 1⁄4 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 vanilla.
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 (350°) 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.

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Nutrition Rank

Nutrition Facts

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


Coconut-Top Spice Cake Recipe