BROILER ICING
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
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
BROILED COCONUT TOPPING
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
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
BUTTER-ORANGE-COCONUT COFFEE CAKE
My dear sister made this last week and said I could post it. She got it from a magazine. So delicious and rich.
Provided by Ann Arber
Categories Yeast Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In bowl soften yeast in water.
- Stir in eggs,JUST 1/4 cup sugar, the sour cream, and JUST 6 TBS.
- butter, and salt.
- Stir in 2 3/4 cups flour.
- On floured surface knead enough flour in to make a moderately soft dough.
- Knead til smooth and elastic, about five minutes.
- Place in greased bowl, turn.
- Cover and let rise in a warm place about 1/12 hours or until double.
- Punch down Turn onto floured surface.
- Divide in half.
- Shape each half into a ball.
- Cover and let rest ten minutes.
- Roll each half into a 12 inch circle.
- Brush each with 1 TBS of remaining butter.
- Combine remaining sugar, JUST 3/4 cup of coconut,and the orange peel;sprinkle over dough.
- Cut each circle into 12 triangles.
- Roll up each piece starting at wide end.
- Arrange rolls, like a pinwheel in two greased 9" round pans.
- Cover;let rise again til double (30 mins) Bake in 350 oven for 25-30 minutes.
- Immediately remove from pans and put on wire racks, with waxed paper under.
- Glaze In saucepan combine sugar, the sour cream, orange juice, and butter.
- Stir over medium heat until the sugar dissolves.
- Boil 3 minutes stirring constantly.
Nutrition Facts : Calories 379.1, Fat 18.7, SaturatedFat 11.9, Cholesterol 74.2, Sodium 315.1, Carbohydrate 48.1, Fiber 1.6, Sugar 24.1, Protein 5.9
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