Coconut Caramel Snack Cake Recipe

Toasted coconut
Diana Rattray
  • Total: 75 mins
  • Prep: 30 mins
  • Cook: 45 mins
  • Yield: 1 cake (9 servings)
Nutritional Guidelines (per serving)
341 Calories
19g Fat
42g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cake (9 servings)
Amount per serving
Calories 341
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 61mg 20%
Sodium 252mg 11%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Protein 3g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.