Recipe by Margaret in New Mexico
My Aunt Penny shared this recipe with me in 2003. I didn't make it until 2008, and boy did I miss out! Tastes like sweet coconut cake. Delicious! I shared this at work and the UPS driver kept coming back for more! When pouring the topping on the cake, make sure there are enough holes in all parts of the cake. I poured too much in the middle and made it kind of gooey. Didn't change the flavor though. Perfect with coffee. I didn't have a loaf pan, so I used a 10" Springform pan. I would think an 8 X 12 pan would also work.
Top Review by Rose is Rose
Like Goldilocks, I had to try this out three times to figure out which pan size worked best for me. I had neither pan size indicated in the recipe. All the pans I used are from Chicago Metallic. The first time, I used a 9x5 and had enough for a 7x4x2. It was a little too much batter for the 9x5 to hold and the loaf fell apart in the middle. The second time, I used two 8x4's and the loaves were a little skimpy. The third time I used three 7x4x2 pans. The batter filled each at half-way and like Goldilocks, they were just right. Actually, they were more than right, they were perfect! For new cooks, here is how I put it together. I stirred together flour, baking soda, baking powder and salt in one smaller bowl. I combined the sugar and liquids in a larger bowl. I then dumped the flour mix into the liquid mix and stirred by hand until it was about 95% incorporated (some flour was still showing) and then I stirred in the coconut. Do not over stir or your bread will be tough. I greased and floured the pans. The smaller loaves took 45 minutes exactly in an electric oven and I loosely tented them with foil about mid-way through. They brown very fast, I think from the combination of coconut and sugar. Always test with a toothpick or cake tester to make sure your recipe is done in the middle. I allowed them to cool before I removed them from the pan. I then placed them in a 9x13 pan, poked the holes, made the syrup and then poured it all over the loaves. I waited until the syrup had boiled for 5 minutes, removed it from the heat and stirred in the vanilla. Now you are going to look and say, "what the heck!" Don't worry, the loaves will soak up every bit of that wonderful syrup. You can leave off the syrup and it's like a delightful pound cake. However, I highly recommend you do not skip the syrup--it is fantastic! The baking soda and powder amounts are right on. Too many recipes are over-leavened. The only change I made was to add an extra teaspoon of coconut flavoring--just because I like it!! I wish I could give it ten stars. Margaret, thank you for an absolutely superb recipe!! Please tell Aunt Penny how much I enjoyed it!
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil (yes, this is right)
- 2 teaspoons coconut flavoring
- 1⁄2 cup buttermilk
- 3 cups flour
- 1⁄2 teaspoon baking powder
- 1 cup coconut
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1⁄2 cup water
- 3 tablespoons butter
Directions See How It's Made
- Mix together first 5 ingredients, then add flour, baking powder, coconut, baking soda and salt. Put in loaf pan. Bake for 1 hour at 350.
- Combine topping ingredients and boil for 5 minutes. Poke holes in baked (cooled) cake and pour topping down through cake. Enjoy!