COCONUT GINGERBREAD CAKE

Coconut Gingerbread Cake image

This unusual dessert came from a little book I bought at a flea market many years ago. The broiled orange-coconut topping really dressed up a boxed gingerbread mix. When I bring it to potlucks and family get-togethers, it never lasts long! -Paula Hartlett, Mineola, New York

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 5

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 large navel orange
1-1/3 cups sweetened shredded coconut
1/2 cup packed brown sugar
2 tablespoons orange juice

Steps:

Prepare and bake cake according to package directions, using a greased 8-in. square baking pan. Cool slightly on a wire rack. , Grate 1 tablespoon of peel from the orange; set aside. Peel and section orange, removing white pith; dice the orange., In a small bowl, combine the 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.

Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.