Save on Pinterest

Coconut Gingerbread Cake

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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    9 servings

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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • lynniepullon
    Oct 21, 2011

    Love it