Broiled Coconut Frosting
A quick trip under the broiler turns this frosting bubbly and toasted instead of smooth and quiet. The coconut and walnuts crisp at the surface while buttery brown sugar stays sticky underneath.
Recipe link
Prep time6 min
Cook time4 min
Total time20 min
- Course
- Dessert
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 142
Ingredients
Coconut Frosting
- ¼ cup butter — melted and still warm
- ½ cup brown sugar — packed
- 3 tablespoons heavy cream
- ½ cup walnuts — chopped small
- ¾ cup sweetened shredded coconut
Instructions
- Prepare Frosting: In a medium mixing bowl, stir together the warm melted butter, packed brown sugar, and heavy cream until evenly blended. Add the chopped walnuts and sweetened shredded coconut and stir until everything is thoroughly coated and the frosting is thick and spreadable.¼ cup butter, ½ cup brown sugar, 3 tbsp heavy cream, ½ cup walnuts, ¾ cup sweetened shredded coconut
- Spread on Cake: Make sure the freshly baked warm cake is still in an uncoated metal cake pan or another pan specifically labeled broiler-safe. Remove any exposed parchment paper. Drop the frosting in small spoonfuls across the cake, then gently spread it into an even layer all the way to the edges.
- Broil: Set an oven rack so the surface of the cake will sit approximately 5 to 6 inches below the broiler. Broil for 2 to 4 minutes, beginning to check after the first minute and watching continuously, until the topping is bubbling across most of the surface and the coconut and walnuts are lightly golden.
- Cool Slightly: Transfer the pan to a wire cooling rack and let the cake cool for at least 10 minutes before slicing so the frosting can settle and firm slightly.
Notes
- Coconut: Use sweetened shredded coconut for the classic moist, chewy texture and caramelized finish. Unsweetened coconut is drier and will produce a less sweet, less cohesive topping.
- Cake Temperature: Spread the frosting over a freshly baked warm cake. The warmth helps soften the brown sugar mixture and makes it easier to spread without pressing heavily into the cake.
- Pan Safety: The cake must be baked in an uncoated metal pan or another pan specifically labeled broiler-safe. Do not place ordinary glass bakeware or exposed parchment paper under the broiler.
- Watch the Broiler: Broilers vary considerably. Begin checking the frosting after the first minute and do not leave the oven. Remove the cake once the topping is bubbly and lightly golden rather than waiting for every piece of coconut to darken.
- Walnut Variation: Pecans may replace the walnuts in the same amount, but walnuts remain the base ingredient in Betty’s recipe.
- Storage: Once the cake has cooled completely, cover it tightly. When the underlying cake is suitable for room-temperature storage, keep it covered at room temperature for up to 3 days. Otherwise, follow the storage instructions for the cake itself.
- Serving Suggestions: Use this frosting on Oatmeal Cake, Walnut Apple Cake, or Raisin Cake.
Nutrition (Approximate Per Serving)
Yield
About 1½ cups — Serving size: about 2 tablespoons
- Calories
- 142
- Carbohydrates
- 12.3 g
- Protein
- 1.1 g
- Fat
- 10.4 g
- Saturated Fat
- 5 g
- Polyunsaturated Fat
- 2.6 g
- Monounsaturated Fat
- 1.7 g
- Cholesterol
- 15 mg
- Sodium
- 43 mg
- Potassium
- 57 mg
- Fiber
- 0.6 g
- Total Sugars
- 11.5 g
- Vitamin C
- 0.1 mg
- Calcium
- 17 mg
- Iron
- 0.3 mg
Equipment
- medium mixing bowl
- measuring cups and spoons
- wooden spoon, fork, or sturdy spatula
- uncoated metal or manufacturer-approved broiler-safe cake pan (The pan must hold the freshly baked warm cake and contain no exposed parchment before broiling.)
- oven broiler
- wire cooling rack