Coconut Pecan Cake With Broiled 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

COCONUT PECAN CAKE WITH BROILED FROSTING

Coconut Pecan Cake With Broiled Frosting image

Make and share this Coconut Pecan Cake With Broiled Frosting recipe from Food.com.

Provided by litldarlin

Categories Dessert

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 cups sugar
1 1/2 cups butter, softened
1 cup buttermilk
4 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
1 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
1/4 cup heavy whipping cream or 1/4 cup milk

Steps:

Heat oven to 350°F
Combine all cake ingredients except coconut and pecans in large bowl.
Beat at low speed, scraping bowl often, until all ingredients are moistened.
Beat at high speed, scraping bowl often, until smooth.
Stir in coconut and pecans by hand.
Pour into greased and floured 13x9-inch baking pan.
Bake for 45 to 50 minutes or until cake springs back when touched lightly in center and edges begin to pull away from sides of pan.
Heat broiler.
Combine all frosting ingredients in small bowl until well mixed.
Spread over warm cake.
Broil 2 to 4 inches from heat until bubbly (1 to 3 minutes).
Serve warm or cool.
Note: Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 10 minutes.

Nutrition Facts : Calories 622.9, Fat 40.5, SaturatedFat 20.5, Cholesterol 122.1, Sodium 397.1, Carbohydrate 62.7, Fiber 2.4, Sugar 47.7, Protein 6

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

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING

Sarah 's Oatmeal Cake With Coconut Pecan Frosting image

Make and share this Sarah 's Oatmeal Cake With Coconut Pecan Frosting recipe from Food.com.

Provided by Hill Family

Categories Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
6 ounces evaporated milk
3/4 cup sugar
1/3 cup butter
2 egg yolks, beaten slightly
1 teaspoon vanilla
3 1/2 ounces flaked coconut, about 1 1/3 cups
1 cup chopped pecans

Steps:

Pour boiling water over oatmeal and let stand for 20 minutes.
Cream the sugars and butter together; add eggs.
Add dry ingredients to the wet mixture.
Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
Coconut Pecan Frosting:.
Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature, and spreading consistency, before spreading on cooled cake.

Nutrition Facts : Calories 519.2, Fat 24.8, SaturatedFat 12.1, Cholesterol 96.7, Sodium 470, Carbohydrate 71, Fiber 2.9, Sugar 50.5, Protein 6.2

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