Coconut gingerbread cake is unusual dessert came from a little book I bought at a flea market many years ago. The broiled orangecoconut topping is unexpected and really dresses up a boxed gingerbread mix. From Paula Hartlett of Mineola New York.
1 package (14-1/2 ounces) gingerbread
1 large navel orange
1-1/3 cups flaked coconut
1/2 cup packed brown sugar
2 tablespoons orange juice
Prepare and bake cake according to package directions, using a greased 8-in. square baking pan.
Meanwhile, grate 1 tablespoon of peel from the orange; set aside. Peel and section the orange, removing white pith; dice the orange.
When cake tests done according to package directions, remove from the oven and cool slightly.
Combine coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake.
Broil 4 in. from the heat for 2-3 minutes or until the top is lightly browned.
Cool on a wire rack. Yield: 9 servings.
|Coconut gingerbread cake|