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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This unusual dessert came from a little book I bought at a flea market many years ago. The broiled orange-coconut topping really dressed up a boxed gingerbread mix. When I bring it to potlucks and family get-togethers, it never lasts long! -Paula Hartlett, Mineola, New York Ingredients:
1 package (14-1/2 ounces) gingerbread cake/cookie mix |
1 large navel orange |
1-1/3 cups flaked coconut |
1/2 cup packed brown sugar |
2 tablespoons orange juice |
Directions:
1. Prepare and bake cake according to package directions, using a greased 8-in. square baking pan. Cool slightly on a wire rack.
2. Grate 1 tablespoon of peel from the orange; set aside. Peel and section orange, removing white pith; dice the orange.
3. In a small bowl, combine the coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 in. from the heat for 2-3 minutes or until the top is lightly browned. Cool on a wire rack. Yield: 9 servings.
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