Coconut Crunch Cake
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| ¾ | cup |
water
|
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
margarine
or butter, soft |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
coconut
|
*
|
| ⅓ | cup |
nuts
chopped |
|
| ½ | cup |
powdered sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 177 | ml |
water
|
|
| 79 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
margarine
or butter, soft |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
coconut
|
*
|
| 79 | ml |
nuts
chopped |
|
| 118 | ml |
powdered sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
| 1E+1 | ml |
milk
|
|
Directions
Reserve ⅓ cup of the cake mix.
Heat oven to 350℉ (180℃). Grease and flour a 9x13 pan.
Blend cake mix, water, oil, and eggs until moistened, beat 2 minutes at highest speed.
Pour into pan. Cut margarine into reserved cake mix, brown sugar, and cinnamon, mix until crumbly.
Stir in coconut and nuts.
Mix well.
Sprinkle 1 cup of the mix over the batter, swirl gently through the batter with a knife.
Sprinkle the remaining crumb mix over the top.
Bake at 350℉ (180℃). for 25 to 30 minutes or until golden brown.
Combine the powdered sugar, vanilla and milk to make glaze; drizzle over warm cake.
