SPICE CAKE WITH COOKED COCONUT FROSTING

prep 30 minutes bake 25 minutes at 350°F cool 2 hours

The sweet and buttery flavor of gooey coconut frosting complements this moist nutmeg-infused cake. If you don’t have a nutmeg grater, use a microplane grater or scrape the whole nutmeg with the edge of a paring knife.

• 2⅔ cups all-purpose flour
•   ⅔ cup granulated sugar
•   ⅔ cup packed brown sugar
•    1 Tbsp. baking powder
•    1 tsp. baking soda
•    1 tsp. grated whole nutmeg or ½ tsp. ground nutmeg
• 1⅓ cups milk
•   ½ cup butter, softened
•    2 eggs, room temperature
•    2 tsp. vanilla
•    6 Tbsp. butter
•    1 cup flaked coconut
•   ⅔ cup packed brown sugar
•    2 Tbsp. milk
•   ⅔ cup chopped walnuts, toasted

1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.

2. In a large bowl combine the first six ingredients (through nutmeg). Add the next four ingredients (through vanilla). Beat with a mixer on low until combined. Beat on medium 1 minute. Pour batter into the prepared pan.

3. Bake 25 to 30 minutes or until a toothpick comes out clean.

4. Meanwhile, in a small saucepan combine the 6 Tbsp. butter, the coconut, ⅔ cup brown sugar, and the 2 Tbsp. milk. Cook and stir over medium heat until thickened and bubbly. Stir in walnuts. Spoon over hot cake. Cool cake in pan on a wire rack.

number of servings 16

per serving 343 cal., 16 g fat (8 g sat. fat), 52 mg chol., 288 mg sodium, 47 g carb., 1 g fiber, 29 g sugars, 5 g pro.