Coconut Topping

Coconut Topping

Toasted coconut, butter, and brown sugar simmer into a sticky, nutty topping.

Total 10 min Makes 16 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This broiled coconut topping combines shredded coconut, butter, brown sugar, and a splash of milk into a caramelized, crunchy layer. It's traditionally spread over oatmeal cake while warm, then broiled until bubbly and golden. The topping also works well over quick breads, muffins, or spooned onto vanilla ice cream.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. In a medium saucepan over medium heat, melt the butter.

  2. Stir in the brown sugar and evaporated milk, and cook, stirring constantly, until the sugar dissolves and the mixture is smooth and bubbling, about 3 minutes.

  3. Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt until evenly combined.

  4. Spread the warm topping evenly over the surface of a cooled cake or batch of muffins.

  5. Place under a broiler on low for 2 to 3 minutes, watching closely, until the coconut is golden brown and bubbly.

  6. Let cool for 5 minutes before slicing or serving to allow the topping to set slightly.

Rate this recipe

★ 4.4 (1)

Coconut Topping

This broiled coconut topping combines shredded coconut, butter, brown sugar, and a splash of milk into a caramelized, crunchy layer. It's traditionally spread over oatmeal cake while warm, then broiled until bubbly and golden. The topping also works well over quick breads, muffins, or spooned onto vanilla ice cream.

10 min 16 oz 210 cal

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. 1

    In a medium saucepan over medium heat, melt the butter.

  2. 2

    Stir in the brown sugar and evaporated milk, and cook, stirring constantly, until the sugar dissolves and the mixture is smooth and bubbling, about 3 minutes.

  3. 3

    Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt until evenly combined.

  4. 4

    Spread the warm topping evenly over the surface of a cooled cake or batch of muffins.

  5. 5

    Place under a broiler on low for 2 to 3 minutes, watching closely, until the coconut is golden brown and bubbly.

  6. 6

    Let cool for 5 minutes before slicing or serving to allow the topping to set slightly.