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Home Dishes & Beverages Cakes Coconut Cakes

Coconut Gingerbread Cake

Name: Coconut Gingerbread Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9 servings.
Cuisine: Europe, German
Ingredients: 1 package (14-1/2 ounces) gingerbread cake/cookie mix; 1 large navel orange; 1-1/3 cups sweetened shredded coconut; 1/2 cup packed brown sugar; 2 tablespoons orange juice

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Total Time

Prep: 15 min. Bake: 25 min.

Makes

9 servings

This unusual dessert came from a little book I bought at a flea market many years ago. The broiled orange-coconut topping really dressed up a boxed gingerbread mix. When I bring it to potlucks and family get-togethers, it never lasts long! -Paula Hartlett, Mineola, New York

Coconut Gingerbread Cake Recipe photo by Taste of Home

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 large navel orange
1-1/3 cups sweetened shredded coconut
1/2 cup packed brown sugar
2 tablespoons orange juice

Directions

Prepare and bake cake according to package directions, using a greased 8-in. square baking pan. Cool slightly on a wire rack.
Grate 1 tablespoon of peel from the orange; set aside. Peel and section orange, removing white pith; dice the orange.
In a small bowl, combine the coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 in. from the heat for 2-3 minutes or until the top is lightly browned. Cool on a wire rack.

Nutrition Facts

1 piece: 323 calories, 11g fat (6g saturated fat), 0 cholesterol, 341mg sodium, 55g carbohydrate (35g sugars, 2g fiber), 3g protein.

Coconut Gingerbread Cake

Ingredients

Directions

Nutrition Facts

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