Broiled Coconut Frosting Recipes

BROILER ICING

Broiler Icing image

This is a caramel nut coconut icing that you toast under the broiler. Excellent on oatmeal cake!

Provided by CLLWC

Categories Desserts Frostings and Icings

Time 15m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup brown sugar
¼ cup butter, melted
¼ cup cream
1 cup flaked coconut
½ cup chopped walnuts

Steps:

In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 11 g, Cholesterol 8.5 mg, Fat 5.3 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 2.7 g, Sodium 26 mg, Sugar 10.1 g

CHOCOLATE CAKE WITH BROILED COCONUT FROSTING

Chocolate Cake With Broiled Coconut Frosting image

An easy and tasty chocolate snack cake recipe for the family with broiled coconut frosting.

Provided by Diana Rattray

Categories Dessert Cake

Time 55m

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup canola oil, or safflower oil
1 1/4 cups buttermilk , or sour milk
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
For the Topping:
6 tablespoons butter
1/3 cup light brown sugar, packed
1/2 cup chopped pecans
2/3 cup sweetened flaked coconut
4 tablespoons evaporated milk , or half-and-half

Steps:

Gather the ingredients.
Preheat oven to 350 F. Grease and flour a 9-inch-square baking pan or spray with a flour and oil baking spray.
Combine the flour, granulated sugar, cocoa, baking soda, and salt in a mixing bowl.
Add the oil, buttermilk, and vanilla, along with the beaten egg into the bowl with the dry ingredients. Whisk or slowly beat until well blended.
Pour into prepared pan and bake for 35 to 40 minutes. Allow it to cool down slightly before topping it with the coconut mixture.
Combine topping ingredients in a small bowl, stirring until well blended.
Spread the topping over the cooked warm cake and broil it for about 4 inches from heat for 3 minutes, or until topping is browned and bubbly.
Serve and enjoy!

Nutrition Facts : Calories 545 kcal, Carbohydrate 66 g, Cholesterol 44 mg, Fiber 3 g, Protein 7 g, SaturatedFat 9 g, Sodium 498 mg, Sugar 40 g, Fat 29 g, ServingSize 9 servings, UnsaturatedFat 0 g

BROILED COCONUT TOPPING

Broiled Coconut Topping image

My husband does not like the gooey icing of German Chocolate cake, so I found this pretty slick alternative! It has all the flavors, but a very distinct "crunch", it almost caramelizes on top of the cake. Try it, I think you will be pleasantly surprised! I do not use the nuts as my husband does not like nuts in his cakes, only cookies! This is perfect for a 13x9 cake, I often use a Swiss Chocolate cake mix.

Provided by Michelle S.

Categories Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 6

Ingredients

1/4 cup butter, softened
2/3 cup brown sugar
1 cup flaked coconut (sweetened is fine)
1/2 cup chopped nuts (optional)
3 tablespoons milk
1 drop pure vanilla extract

Steps:

Mix all ingredients well.
Spread mixture over a slightly warm cake.
Set your oven to broil.
Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!

Nutrition Facts : Calories 1341.2, Fat 71.5, SaturatedFat 51.3, Cholesterol 128.4, Sodium 596, Carbohydrate 180.2, Fiber 3.2, Sugar 173.3, Protein 4.4

OATMEAL CAKE WITH BROILED FROSTING

Oatmeal Cake with Broiled Frosting image

After enjoying this recipe for more than 30 years, I knew it was time to revise it. I was happy to discover that replacing the oil with applesauce and using fat-free half-and-half didn't alter the flavor of my favorite snack. -Pat Van Cleve of Winston-Salem, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

Ingredients

1 cup quick-cooking oats
1-1/2 cups boiling water
1 cup sugar
1 cup packed brown sugar
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
FROSTING:
1 cup sweetened shredded coconut
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup fat-free half-and-half
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Steps:

In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 305mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING

Chocolate Zucchini Cake with Coconut Frosting image

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 19

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
FROSTING:
1 cup sweetened shredded coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup whole milk

Steps:

In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

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