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Spice Cake with Coconut Frosting


  • 2 ⅔ cups all-purpose flour
  • cup granulated sugar
  • cup packed brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. nutmeg
  • 2 tsp. vanilla
  • 1 ⅓ cups milk
  • ½ cup butter softened
  • 2 eggs room temperature


  • 6 Tbsp. butter
  • 1 cup flaked coconut
  • cup packed brown sugar
  • 2 Tbsp. milk
  • cup chopped toasted walnuts


  • Preheat oven to 350 degrees.
  • Grease and Flour 13x9inch baking pan.
  • In a large bowl combine flour, sugar, brown sugar, baking powder, baking soda and nutmeg.
  • Add milk, butter, eggs, and vanilla.
  • Beat with a mixer on low until combined. Beat on medium for one minute. Pour batter into the prepared pan.
  • Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  • While cake is baking prepare frosting by adding butter, coconut, brown sugar and milk in a small saucepan.
  • Cook and stir over medium heat until thick and bubbly. Stir in chopped and toasted walnuts.
  • Spoon topping over hot cake.
  • Cool cake in pan on wire rack.


I used whole milk
The original recipe calls for grated whole nutmeg but I used pre-ground.
I used sweetened, flaked coconut.
Adapted from Better Homes and Gardens