Broiled Coconut Icing - Master Cookbook Recipe # 238

Name: Broiled Coconut Icing - Master Cookbook Recipe # 238
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 (one) 13x9 inch cake
Cuisine: Southern
Ingredients: 3/4 cup salted butter; 3/4 cup brown sugar, packed; 1/3 cup half & half (or evaporated milk); 1-1/2 tsp vanilla extract; 1/2 cup flaked coconut; 1/2 cup toasted pecans, chopped

This is the crowning glory of the Lazy Daisy Oatmeal Cake. It’s a warm, buttery, praline-like topping that gets its incredible flavor from toasted pecans and flaked coconut. The magic happens under the broiler, where the icing becomes bubbly, golden, and slightly crisp, creating a delicious contrast to the moist cake beneath.

This is recipe #238 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 7 minTotal time: 12 min

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Ingredients

3/4 cup salted butter
3/4 cup brown sugar, packed
1/3 cup half & half (or evaporated milk)
1-1/2 tsp vanilla extract
1/2 cup flaked coconut
1/2 cup toasted pecans, chopped

Instructions

Melt and Dissolve: Melt the butter in a saucepan over low heat. Stir in the brown sugar and half & half. Increase the heat to medium-low and stir until the sugar is completely dissolved.
Boil: Bring the mixture to a gentle boil. Once boiling vigorously, cover the pan with a lid for one minute (this helps wash sugar crystals off the sides). Uncover and continue to stir and boil for two more minutes.
Combine: Remove from heat and stir in the vanilla, chopped toasted pecans, and flaked coconut.
Ice and Broil: Spread the icing immediately over your warm cake. Place the cake under the oven broiler on low for just a few minutes until the topping is bubbly and turns a beautiful golden brown. Watch it closely so it doesn't burn!

Notes

Tammy's Tip: "Always toast your pecans for the best flavor! I prefer to toast whole pecans before chopping to prevent scorching. If you only have chopped pecans, just toast them carefully on low heat in a nonstick skillet, stirring frequently until they smell fragrant."