Coconut crunch cake

Yield: 1 Servings

Measure 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

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.

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