 |
Coconut Gingerbread Cake
|
 |
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
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.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |