Broiler Icing
This quick and easy topping is spread on a warm cake and broiled until bubbly and golden brown. It creates a sweet, crunchy, and slightly caramelized layer of coconut and pecans. Perfect for finishing simple sheet cakes.
An original recipe by Forkin
- Total time
- 8 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 197 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 6 tbspunsalted butter, softened
- 0.75 cuplight brown sugar, packed
- 4 tbspheavy cream
- 0.5 cuppecan, chopped
- 1 cupshredded coconut, unsweetened
Equipment
broiler · spatula · mixing bowl
The method
Step by step
- 1
In a medium bowl, combine the softened butter, packed light brown sugar, heavy cream, chopped pecans, and unsweetened shredded coconut.
About 3 min
- 2
Mix with a spatula until all ingredients are thoroughly combined into a thick, uniform paste.
About 2 min
- 3
Spread the icing mixture evenly over the top of a warm, pre-baked 23x33cm (9x13 inch) cake.
About 1 min
Cook’s note: This topping works best on simple, sturdy cakes like a yellow, white, or spice cake.
- 4
Place the cake on a rack positioned 15-20cm (6-8 inches) from a preheated broiler.
- 5
Broil for 2-3 minutes until the topping is bubbly and deeply golden brown.
About 2 min
Cook’s note: Broilers work very fast. Watch it constantly to prevent the sugar from burning.
Per serving
Nutrition
- Calories
- 196.8kcal
- Protein
- 1.1g
- Carbs
- 14.7g
- Fat
- 15.9g
- Fibre
- 1.6g
- Sugar
- 13g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the finished cake, covered, in the refrigerator.
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