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Hot Toasted Coconut Cake
Hot Toasted Coconut Cake

Hot Toasted Coconut Cake

5 from 1 reviews
Hot Toasted Coconut Cake
Prep time
Cook time
Total time
The easiest, quickest cake for coconut lovers! Perfect tender, moist white cake topped with delicious coconut glaze and toasted coconut!
Serves: 8
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Glaze Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons water
  • 1/2 teaspoon coconut extract
  • 1 (7-ounce) bag coconut, toasted
  1. To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
  2. To make the glaze: Whisk together the powdered sugar, water, and almond extract. Pour about half of the glaze over the hot cake and spread. A thin layer of glaze should cover the entire surface of the cake. Sprinkle on toasted coconut. Serve hot.


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