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    Cocnut Crunch Brunch Cake


    Source of Recipe


    Trinity Lutheran Church Cookbook Marcus, Iowa 1979

    List of Ingredients




    CAKE:
    1 pkg. yellow cake mix, reserve 1/3 cup for topping
    3/4 c. water
    1/3 c. oil
    2 eggs

    TOPPING:
    2 tbsp. butter, softened
    1/3 c. reserved cake mix
    1/4 c. brown sugar
    1/2 tsp. cinnamon
    1/2 c. coconut
    1/3 c. chopped nuts


    GLAZE:
    1/2 c. powdered sugar
    1/4 tsp. vanilla
    3-4 tsp. milk

    Recipe



    Heat oven to 350 degrees. Grease and flour 9 x 13 pan. Blend cake ingredients for 2 minutes at highest speed. Pour in prepared pan.

    Cut butter into reserved cake mix, brown sugar, and cinnamon until crumbly. Stir in coconut and nuts. Sprinkle 1 cup of this mixture over batter. Swirl gently. Sprinkle remaining crumb mixture over top. Bake 25-30 minutes.

    Combine glaze ingredients and drizzle over warm cake.
 

 

 

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