Coconut Gingerbread Cake Recipe

Coconut Gingerbread Cake Recipe photo by Taste of Home

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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

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Coconut Gingerbread Cake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 9 Servings

15 25 40

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. 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. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 323 calories, 11 g fat (6 g saturated fat), 0 cholesterol, 341 mg sodium, 55 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Coconut Gingerbread Cake in Quick Cooking May/June 1999, p29