 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
My Aunt Penny shared this recipe with me in 2003. I didn't make it until 2008, and boy did I miss out! Tastes like sweet coconut cake. Delicious! I shared this at work and the UPS driver kept coming back for more! When pouring the topping on the cake, make sure there are enough holes in all parts of the cake. I poured too much in the middle and made it kind of gooey. Didn't change the flavor though. Perfect with coffee. I didn't have a loaf pan, so I used a 10 Springform pan. I would think an 8 X 12 pan would also work. Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable oil (yes, this is right) |
2 teaspoons coconut flavoring |
1/2 cup buttermilk |
3 cups flour |
1/2 teaspoon baking powder |
1 cup coconut |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup brown sugar |
1/2 cup water |
3 tablespoons butter |
Directions:
1. Mix together first 5 ingredients, then add flour, baking powder, coconut, baking soda and salt. Put in loaf pan. Bake for 1 hour at 350.
2. Combine topping ingredients and boil for 5 minutes. Poke holes in baked (cooled) cake and pour topping down through cake. Enjoy!
|
|