Prep 15 mins
Cook 50 mins
If you like coconut then this is an easy cake to make and taste great any old time!
- 532.32 ml flour
- 7.39 ml cinnamon
- 3.69 ml nutmeg
- 354.88 ml brown sugar
- 118.29 ml shortening
- 177.44 ml chopped nuts (I use Macademia nuts)
- 3.69 ml baking soda
- 354.88 ml buttermilk
- 236.59 ml coconut, shredded
- Sift together flour, cinnamon and nutmeg.
- Add and mix until crumbly the brown sugar and shortening.
- Reserve 3/4 cup of this mixture.
- Add the chopped nuts, baking sode and buttermilk.
- Mix enough to blend.
- Bake in greased 8x8x2 pan.
- Sprinkle with reserved 3/4 cup sugar-shortening crumb mixture and cover lavishly with coconut.
- Bake in 350 degree F oven for 50 minutes or finger test for doneness.
This recipe was not the greatest. I would suggest cutting back on the cinnamon and nutmeg. I have almost the same recipe for a Hawaiian coffee cake, try that one :)
We found the cinnamon and nutmeg flavors very overwhelming (and I love both). I would recommend cutting the spices in half, adding some vanilla and maybe trying butter instead of the shortening. I felt the only thing I could taste were the spices and shortening, which was disappointing. The coconut seemed to get way too dark even though I followed the baking time instructions (and the cake itself did need that much time). I wonder if it would help to add the coconut 1/2 way through the baking time or to put it under the crumb topping. It was edible but it does need some tweaking, in my opinion.