The Craftiest Workshop

Do you have a favourite dessert or dainty that you remember from your childhood? For me I recall two…one was this banana flavoured bar cake that someone would always make and bring to our church teas. I would sneak into the back room beside the kitchen where the desserts were all laid out on the table and sneak one or two pieces for myself. The other thing I remember was this toasted coconut cake topping.

It really doesn’t matter what kind of cake it is on but it does need to be the right combination of sugar, coconut and butter to work. It also has to be put on a cake only a few minutes after coming out of the oven. I have tried a few different versions over the years and none have been quite right; none matching my memory. This recipe is the one; the one I remember from my childhood.

Ingredients

1/2 cup butter

3/4 cup brown sugar

2 1/2 cups sweetened flaked coconut

1 Tbsp vanilla

A pinch of salt

Directions

Melt butter in a saucepan on low heat.

Add brown sugar and stir to combine just until butter and sugar have come together (butter no longer floating on top)

Remove from heat and stir in coconut, vanilla and salt just till combined.

Drop evenly overly slightly cooled cake (10 minutes out of the oven) and spread gently.

Broil until the topping browns but watch carefully or it will burn.

I made a cake mix carrot cake for Jonathan’s birthday this past week and instead of using icing, I added this toasted coconut topping.
As I was eating it, I kept saying how much I liked it and I don’t usually toot my own horn with my baking.

A yummy alternative to icing when making a cake.