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Coconut Gingerbread Cake

Total Time

Prep: 15 min. Bake: 25 min.


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


  • 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


  1. Prepare and bake cake according to package directions, using a greased 8-in. square baking pan. Cool slightly on a wire rack.
  2. Grate 1 tablespoon of peel from the orange; set aside. Peel and section orange, removing white pith; dice the orange.
  3. 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.

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