Coconut Gingerbread Cake
Quick Cooking
- try a FREE ISSUE today!
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
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
- 1 package (14-1/2 ounces) gingerbread cake/cookie mix
- 1 large navel orange
- 1-1/3 cups flaked 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.
Meanwhile, grate 1 tablespoon of peel from the orange; set aside. Peel and section the orange, removing white pith; dice the orange.
When cake tests done, remove from the oven and cool slightly. Combine 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. Yield: 9 servings.