Friday, March 16, 2012

Buttery Snack Cake with Broiled Coconut Topping

When I got married, my Mom bought me a beautiful “Bridal Edition” Betty Crocker cookbook.  Honestly, I haven’t opened it in 6 years!  It’s one of those that is pretty to look at but not terribly practical for regular cooking.  The other night my husband was desperate for some dessert so we pulled out all the cookbooks and started looking.  This recipe caught our eye and I’m so glad because it is DELICIOUS!  The topping is so yummy and gooey and compliments the cake perfectly.  The cake isn’t super sweet so it’s great for snacking.  Worth a try!


-1 1/4 cup flour

-1 cup sugar

-1/3 cup butter, softened

-3/4 cup milk

-1 1/2 tsp baking powder

-1 tsp vanilla

-1/2 tsp salt

-1 large egg

-Broiled Coconut Frosting (below)


1.  Heat oven to 350 degrees.  Grease bottom and sides of a square pan (either 8 or 9 inches) or round pan, with shortening; lightly flour.

2.  Beat all ingredients except Broiled Coconut Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour into pan.

3.  Bake 35 minutes or until toothpick inserted in center comes out clean.  Make Broiled Coconut Frosting.

4.  Set oven control to broil.  Carefully spread frosting over hot cake.  Broil with top of cake about 4 inches from heat about 2 minutes or until frosting in light brown.  Watch carefully so frosting does not burn.  Cool 15 minutes.  Serve warm or cool.

Broiled Coconut Frosting

-1 cup flake coconut

-1/3 cup packed brown sugar

-1/4 cup butter, softened

-2 Tbsp milk

Mix all ingredients.


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