Caramel Coconut Cake

6
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #38925

June 13, 2022



"Sally Grosserode's old recipe. The cake has a topping when you flip over after baking. You will need wax paper.this is more like a very pretty bread than a cake . it tastes wonderful""

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (155.8 g)
  • Calories 426.6
  • Total Fat - 20 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 179.3 mg
  • Sodium - 602.6 mg
  • Total Carbohydrate - 53.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 35 g
  • Protein - 10.9 g
  • Calcium - 144.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F

Step 2

Butter large loaf pan .

Step 3

Spray pam

Step 4

Place wax paper in pan.

Step 5

Butter wax paper. heavily .pam doesn't do it. it needs the butter.

Step 6

Mix brown sugar and coconut.

Step 7

Spread over wax paper in pan.

Step 8

Mix egg, sour cream, brown sugar, salt and soda.

Step 9

Add flour, baking powder and vanilla.

Step 10

Pour over topping.

Step 11

Bake in moderate oven-350 degrees in preheated oven for 1 hour in closed oven don't check will fall.

Step 12

Turn upside down, peel off waxed paper while hot.

Step 13

Be careful because hot sugar burns.

Tips & Variations


  • Waxed paper

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