Coconut Caramel Snack Cake

Toasted coconut
Diana Rattray
  • 75 mins
  • Prep: 30 mins,
  • Cook: 45 mins
  • Yield: 1 cake (9 servings)

This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping. From house party guests to your out of town family that's visiting, everyone will enjoy this sweet dessert.

See Also
Quick Peach and Coconut Upside-Down Biscuits

What You'll Need

  • 6 tablespoons butter
  • 2/3 cup sugar (brown)
  • 2 tablespoons water
  • 1 cup coconut (toasted*)
  • 1 1/4 cups flour (cake, sifted)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 egg (well beaten)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

How to Make It

  1. In an 8-inch square baking pan, melt butter with brown sugar and water.
  2. Cook, stirring until well blended. Add toasted coconut; set aside.
  3. Sift together cake flour, baking powder, salt, and sugar.
  4. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute.
  5. Pour batter over coconut mixture. Bake at 350 F for 35 to 45 minutes, until the cake is done.
  6. Invert the cake onto a cake plate.

    *To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325 F, stirring occasionally, until golden brown, about 10 minutes.

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    Nutritional Guidelines (per serving)
    Calories 341
    Total Fat 19 g
    Saturated Fat 12 g
    Unsaturated Fat 5 g
    Cholesterol 61 mg
    Sodium 252 mg
    Carbohydrates 42 g
    Dietary Fiber 2 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)