Coconut Brittle Cake Topping
Elevate your cakes with a delightfully crunchy twist using this irresistible Coconut Brittle Cake Topping. This quick and easy recipe combines caramelized sugar, unsweetened shredded coconut, and a hint of sea salt for a sweet, nutty topping that adds texture and flavor to any dessert. With only 10 minutes of prep time, this homemade brittle comes together effortlessly on your stovetop, creating a golden amber candy that hardens into perfectly breakable shards. Whether you're dressing up a classic chocolate cake or adding flair to a simple vanilla sponge, the buttery coconut brittle adds a unique, show-stopping crunch. Perfect for special occasions or everyday indulgence, this topping also doubles as a sweet snack when stored in an airtight container. Discover the joy of transforming any cake into a gourmet masterpiece with this easy brittle topping recipe!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams granulated sugar
- 60 milliliters light corn syrup
- 60 milliliters water
- 30 grams unsalted butter
- 100 grams unsweetened shredded coconut
- 1 teaspoon baking soda
- 0.5 teaspoons sea salt
Instructions
Line a baking sheet with parchment paper and lightly grease it with butter or non-stick spray. Set it aside.
In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir gently to combine before heating.
Place the saucepan over medium heat and allow the mixture to come to a boil without stirring. Swirl the pan occasionally to help the sugar dissolve evenly.
Once the mixture turns a golden amber color (approximately 10-12 minutes), immediately remove it from the heat.
Stir in the unsalted butter and shredded coconut using a heatproof spatula. Continue to stir until the ingredients are evenly combined.
Quickly mix in the baking soda and sea salt. The mixture will foam slightly—this is normal.
Pour the brittle mixture onto the prepared baking sheet and spread it into a thin, even layer using the back of a spoon or spatula.
Allow the brittle to cool completely at room temperature, which should take about 15-20 minutes. It will harden as it cools.
Once cooled, break the brittle into small, cake-friendly pieces using your hands or a knife.
Sprinkle the coconut brittle pieces generously over your cake as a topping, and serve immediately. Store leftovers in an airtight container in a cool, dry place for up to a week.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 31.9 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
