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Glazed Coconut Cake

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Submitted by swe

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 4
LARGE LARGE EGGS
2 473
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
2 1E+1
TEASPOONS ML COCONUT FLAVOURING *
3 7.1E+2
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
1 237
CUP ML COCONUT
flaked *
1 237
CUP ML NUTS
chopped
1 1
X X SYRUP *
1 237
CUP ML SUGAR
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML BUTTER
1 5
TEASPOON ML COCONUT FLAVOURING *

Directions

Beat eggs in large bowl.

Add and blend in the sugar, salad oil, and coconut flavoring.

Add sifted dry ingredients alternately with the buttermilk.

Add the coconut and the nuts. Pour into a greased and floured tube pan.

Bake 1¼ hours. Meanwhile make syrup: Bring sugar, butter and water to a boil.

Boil 1 min. Add coconut flavoring. Pour hot syrup over the top of warm cake and allow to stand for 4 hours before removing from pan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 482g (17.0 oz)
Amount per Serving
Calories 1798 44% from fat
 % Daily Value *
Total Fat 89g 137%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 548mg 23%
Total Carbohydrate 78g 78%
Dietary Fiber 7g 27%
Sugars g
Protein 49g
Vitamin A 9% Vitamin C 1%
Calcium 15% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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