This 4-ingredient, cinnamon-flavored apple dump cake is simple to make in your slow cooker and tastes great served warm with a scoop of vanilla ice cream.
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, cut into pieces
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 20 minutes in the preheated oven, or until golden brown.
- You can substitute butter with margarine if the thought of 1/2 pound of butter terrifies you.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 133 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t understand the ratings being so high when the recipe is so far off. I was excited to find an authentic “Guyanese” Coconut Bun recipe to make for my Guyanese BF and was horribly embarrassed when they came out flat as pancakes – and in only 1/2 the recommended cooking time. In reading through the other reviews, I see it wasn’t just me. This recipe needs adjusted
You will have to adjust some things with this recipe. It’s better to ban it in a cupcake tray so it will rise and come out like buns. It will flatten on a flat tray. You can use 1 egg instead of 2 and put as much coconut as you want! Don’t be shy! You can add nuts or dried fruits as well if you like.
I think the butter measurements is wrong. I followed the ingredients and instructions and it came out flat. Ended up looking like coconut cake instead of buns .
They are delicious. They are a little softer than I’m used too but they taste great. We call this coconut drop where I live. I added 1 teaspoon of cinnamon and used 2 cups of shredded coconut which helps enhance the coconut flavor and thicken the consistency of the batter. I also left out the eggs and used extra milk instead. Hubby an father-in-law approved!
Taste great. I would just add another 1/2 cup of sugar.
DELICIOUS! !
Good recipe but needs adjustment for GREAT recipe. First, the combined liquid of 2 eggs, 1/2 cup milk and the extracts is way too much. This results in pancake-like buns. I used 1 egg, 1/4 cup COCONUT milk and the extracts instead. Even this adjusted amount may still be too much. Add just enough of the combined liquid only until mixture comes together to form a biscotti-like dough. I used 1-1/4 cups of sweetened coconut flakes and 1 cup currants as well. Drop tablespoons of the dough on parchment-lined cookie sheets (do not compact) and press in 3-5 halved macadamia nuts on top. Bake as directed until tops are golden brown. You will not be disappointed!
I haven’t tried this recipie but I also make coconut buns. When making this recipie people shouldn’t be afraid to add extra coconut or dried raisins or cranberrys. I’m sure this is a delicious recipies and perhaps I’ll try it soon.
I just made the recipe, but did use coconut milk and coconut extract in place of the almond. The flavor is great, but they came out flat as a pancake. I also put some in a cupcake pan, so now I guess you can call them a muffin in place of bun. Not sure about the reaction between baking powder & coconut milk — will try again. from Foodie
I used coconut milk and added more coconut (about 1 1/4) and it turned out just the way my mom’s coconut buns come out!! LOVE it!!
You need butter, cinnamon, and sugar also. Plus you can add raisins or cranberries if you want to.
I really enjoyed this recipe. I made it with margarine and added 1/2 cup brown sugar and 1/2 cup white sugar and it turned out great. It was tastier than the coocnut buns that we buy at the bakery.
Only a light coconut taste, I prefer something stronger, sorry! I would say these are more like cookies rather than buns. Still pretty good though! Just not what I expected…