Coconut crunch cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow cake mix |
| ¾ | cup | Water |
| ⅓ | cup | Oil |
| 2 | Eggs | |
| 2 | tablespoons | Margarine or butter; soft |
| ¼ | cup | Brown sugar; firmly packed |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Coconut |
| ⅓ | cup | Nuts; chopped |
| ½ | cup | Powdered sugar |
| ¼ | teaspoon | Vanilla |
| 2 | teaspoons | Milk |
Directions
Reserve ⅓ cup of the cake mix. Heat oven to 350~. Grease and flour a 9x13 pan. Blend cake mix, water, oil, and eggs until moistened; beat 2 minutes at highest speed. Pour into pan. Cut margarine into reserved cake mix, brown sugar, and cinnamon; mix until crumbly. Stir in coconut and nuts. Mix well. Sprinkle 1 cup of the mix over the batter; swirl gently through the batter with a knife. Sprinkle the remaining crumb mix over the top. Bake at 350~ for 25-30 minutes or until golden brown. Combine the powdered sugar, vanilla and milk to make glaze; drizzle over warm cake.