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Created by:
Kristy Still
Gingerbread Cake
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Ingredients
Cake:
1
Tbsp
Maple Syrup
1/4
Cup
Brown Sugar
Packed
1
Cup
White Sugar
1/3
Cup
Butter
Softened
2 1/2
Cups
Flour or Gluten Free All Purpose Flour
2
Eggs
Beaten
1
Cup
Boiling Water
2
Tsp
Baking Soda
1
Tsp
Ginger
1/2
Tsp
Nutmeg
1/2
Tsp
Cinnamon
Dash of Salt
Topping Part 1:
1
Cup
of Butter
1 1/2
Cup
Brown Suger
1 1/4
Cup
Half and Half
1
Cup
Shaved Coconut
Topping Part 2:
1/2
Cup
Brown Sugar
2
Tsp
Cinnamon
1/4
Cup
Flour or Gluten Free All Purpose Flour
1/4
Cup
Butter
Softened
1/2
Cup
Chopped Pecans
Optional
Instructions
Preheat the oven to 350*.
Mix the syrup, brown sugar, and white sugar in bowl of a stand mixer or large mixing bowl.
Add in the butter and cream together with the sugars.
Add the flour, eggs, water, soda, ginger, nutmeg, cinnamon, and salt in order and continue mixing until the batter is formed.
Pour into a greased bundt pan.
Bake for 45 minutes on 350* or until when a toothpick is inserted into the deepest part, it comes out clean.
Let cake cook and continue to make the topping.
In a small saucepan, add the butter, brown sugar, and half and half bringing to a boil and stiring until butter is melted.
Remove from heat and add the coconut, coating it with the mixture.
Carefully remove the cake from the oven, let cool for 5 minutes, then release from the pan. Place the cake on a greased cookie sheet or baking pan.
Using a spoon, scoop out the coconut and top it over the cooled cake, letting a little bit of the liquid run down on the sides.
Prepare the topping for part 2, in a small bowl combine all ingredients and use hands or fork to crumble.
Top the cake evenly with the crumble mixture.
Put the cake in the broiler on low for 3 minutes or until browned. Be sure to watch closely as it will brown quickly.
Serve and Enjoy
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