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Coconut Caramel Snack Cake

User Rating 5 Star Rating (2 Reviews)


This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 6 tablespoons butter
  • 2/3 cup brown sugar
  • 2 tablespoons water
  • 1 cup toasted coconut*
  • 1 1/4 cups sifted cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 egg, well beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract


In 8-inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside.

Sift together cake flour, baking powder, salt, and sugar. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture. Bake at 350° for 35 to 45 minutes, until cake is done.

*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.


User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!!!, Member kbirkhaeuser

This cake was spectacular. Came out perfectly. Make sure you use an 8"" pan so that the topping will cover the entire top. The top of the cake (once you flip it over) makes a chewy, thick, somewhat cruncy caramel coating. You'll need to flip this over onto the serving plate after it's out of the oven for 10-15 minutes. Then, spread the caramel coconut mixture more evenly over the top so that it will have even coverage. My husband loves this as he's always loved caramel & coconut. I followed the recipe exactly.

8 out of 8 people found this helpful.

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