Broiled Coconut Orange Cake Food

BROILER ICING

Steps:

• In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
• Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

BROILED COCONUT TOPPING

Steps:

• Mix all ingredients well.
• Spread mixture over a slightly warm cake.
• Set your oven to broil.
• Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
• WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!

ORANGE COCONUT CAKE

Steps:

• Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
• Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
• The next day:.
• Preheat oven to 350 degrees.
• Line the bottoms of two 8" or 9" round cake pans with waxed paper.
• Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
• Fold the egg whites into the yolk mixture, and then fold in the flour.
• Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
• Filling:.
• Remove from the refrigerate and note that it has gelled and thickened.
• Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
• Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!

BANANA-PINEAPPLE CAKE WITH BROILED COCONUT FROSTING

Steps:

• In a large bowl, combine cake mix, pineapple with juice, milk. eggs and oil.
• Beat on low speed to blend, about 1 minute.
• Add bananas and beat on medium speed for 2 minutes.
• Pour batter into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30 -35 minutes.
• During last 5 minutes of baking, prepare frosting. Frost the cake while it's hot from the oven.
• Frosting:.
• In medium saucepan, cook brown sugar, butter and milk over low to medium heat for 2 minutes or until butter melts.
• Remove from heat and stir in coconut and pecans.
• Set oven temperature to broil.
• Spread mixture over hot cake and return cake to oven for 2-3 minutes or until light brown on top. ( watch carefully so frosting will not burn, check after 1 1/2 minutes.).

APPLESAUCE OATMEAL CAKE WITH BROILED COCONUT TOPPING

Steps:

• In 1-quart saucepan, heat applesauce to boiling over medium-high heat. Stir in oats and let stand 20 minutes.
• Heat oven to 350º. Grease bottom & sides of 9-inch square pan with shortening.
• In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy.
• Beat in vanilla and eggs until fluffy.
• Beat in applesauce mixture just until mixed.
• Stir in flour, baking soda, cinnamon, nutmeg and salt, scraping bowl once, just until blended.
• Pour into prepared pan.
• Bake 40-50 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly.
• Cool 30 minutes.
• Serve warm.

COCONUT GINGERBREAD CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 8-in. square baking pan. Cool slightly on a wire rack. , Grate 1 tablespoon of peel from the orange; set aside. Peel and section orange, removing white pith; dice the orange., In a small bowl, combine the coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 in. from the heat for 2-3 minutes or until the top is lightly browned. Cool on a wire rack.

COCONUT PECAN CAKE WITH BROILED FROSTING

Steps:

• Heat oven to 350°F
• Combine all cake ingredients except coconut and pecans in large bowl.
• Beat at low speed, scraping bowl often, until all ingredients are moistened.
• Beat at high speed, scraping bowl often, until smooth.
• Stir in coconut and pecans by hand.
• Pour into greased and floured 13x9-inch baking pan.
• Bake for 45 to 50 minutes or until cake springs back when touched lightly in center and edges begin to pull away from sides of pan.
• Heat broiler.
• Combine all frosting ingredients in small bowl until well mixed.
• Spread over warm cake.
• Broil 2 to 4 inches from heat until bubbly (1 to 3 minutes).
• Serve warm or cool.
• Note: Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 10 minutes.