Coconut Pecan Cake with Broiled Frosting
Indulge in the luscious layers of flavor with this Coconut Pecan Cake with Broiled Frosting, a true showstopper dessert that combines tropical sweetness with a nutty crunch. This moist and tender cake is infused with rich coconut milk, shredded coconut, and finely chopped pecans, creating a beautifully textured base that melts in your mouth. The highlight? A glistening broiled frosting made with brown sugar, butter, and heavy cream, caramelized to perfection under the broiler for a toasty, golden finish. Quick to prepare yet elegant enough for any celebration, this cake is perfect for coconut lovers and those seeking a unique treat at their next gathering. Serve it warm or at room temperature, and watch it disappear slice by irresistible slice!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Coconut milk
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
- 0.5 cups Brown sugar (packed)
- 0.25 cups Butter (melted)
- 3 tablespoons Heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, ensuring the sides and bottom are thoroughly coated.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut and chopped pecans, being careful not to overmix the batter.
Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, prepare the broiled frosting. In a small bowl, mix together the brown sugar, melted butter, and heavy cream until smooth.
Preheat the broiler on high. Spread the frosting evenly on top of the cooled cake.
Place the cake under the broiler for 2-3 minutes or until the frosting is bubbly and slightly caramelized. Keep a close eye on it to prevent burning.
Let the frosting set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 40.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 124 mg | 3% | |
*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.
