Caramel Coconut Cake Recipe

Name: Caramel Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Topping; 1/2 cup brown sugar; 1 cup coconut; Base; 1 egg; 1 cup brown sugar; 1 cup sour cream; 1 teaspoon baking soda; salt; 1 cup flour; 1 teaspoon baking powder; 1 teaspoon vanilla

Servings: persons

Topping
1/2 cup brown sugar
1 cup coconut
Base
1 egg
1 cup brown sugar
1 cup sour cream
1 teaspoon baking soda
salt
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla

1
Butter large loaf pan pan .
2
Place wax paper in pan.
3
Butter wax paper. heavily .pam doesnt do it. it needs the butter.
4
Mix brown sugar and coconut.
5
Spread over wax paper in pan.
6
Mix egg, sour cream, brown sugar, salt and soda.
7
Add flour, baking powder and vanilla.
8
Pour over topping.
9
Bake in moderate oven-350 degress in preheated oven for 1 hour in closed oven dont check will fall.
10
Turn upside down, peel off waxed paper while hot.
11
Be careful because hot sugar burns.large.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Topping, 1/2 cup brown sugar, 1 cup coconut, Base, and more.

Yes, Caramel Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Coconut Cake

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