This broiled icing is a simple and delicious way to add a caramelized topping to cakes. Made with butter, sugar, cream or milk, and either shredded coconut or chopped nuts, it creates a golden, bubbly layer when briefly broiled. As the sugar melts and caramelizes, the topping becomes crisp and slightly gooey, adding a rich texture to any cake.
This recipe is similar to the topping used for German chocolate cake but is much quicker to prepare. Instead of cooking the mixture on the stovetop, it is spread over a warm cake and placed under a broiler. The high heat toasts the coconut or nuts and gives the cake a crunchy, caramelized finish.
This icing works best on yellow cake, spice cake, or butter cake. It is a great alternative to traditional frosting when you want something less sweet but still full of flavor. The quick broiling process makes it an easy way to elevate a simple homemade cake without extra effort.
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Vintage Broiled Icing
Vintage Broiled Icing FAQ
What type of cake pairs best with this icing?
Yellow cake, spice cake, or butter cake all work well with this broiled topping.
Can I use milk instead of cream?
Yes, but cream adds more richness. Whole milk is the best substitute if needed.
How do I prevent burning under the broiler?
Place the cake on a lower rack and watch carefully while broiling to ensure even browning.
Can I use both coconut and nuts?
Yes, combining coconut and chopped pecans or walnuts adds extra flavor and crunch.
How should I store a cake with this icing?
Keep it covered at room temperature for up to two days. If refrigerated, let it sit at room temperature before serving.
Check out our vintage frosting and vintage icing recipes for the perfect finishing touch on your desserts!
Food History
Broiled icings have been popular in home baking since the early 1900s. This method became common as a quick way to add flavor and texture to cakes without traditional frosting. Many early recipes featured a butter and sugar mixture with coconut or nuts, spread over a cake and caramelized under direct heat.
This icing is very similar to the topping used in German chocolate cake, which includes coconut, nuts, and butter cooked together. The broiled version simplifies the process by letting the heat do the work, rather than cooking it on the stovetop.
The popularity of quick broiled toppings grew in the mid-20th century when home bakers wanted fast and easy ways to enhance their cakes. The technique adds a homemade touch without requiring extra preparation.
Timeline
- 1800s: Caramelized sugar toppings are used in European desserts.
- Early 1900s: Coconut and nut toppings appear in American baking.
- Mid-1900s: Broiled icing recipes become popular as a quick alternative to frosting.
- Today: This method remains a favorite for adding texture and flavor with minimal effort.
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Recipe Discussion
This broiled coconut or nut icing is most similar to the topping used in German chocolate cake but is much easier to prepare. The butter, sugar, and cream mixture creates a rich, slightly crunchy layer. Coconut adds chewiness, while nuts provide a toasted crunch.
The broiling process caramelizes the sugar and creates a crisp finish on top of the cake. Unlike soft frostings, this icing hardens slightly as it cools, giving each bite a contrast of textures. The key to success is spreading the mixture evenly and broiling just long enough to brown the topping without burning it.
This icing works best on a single-layer cake, as it does not need to be spread on the sides. It is an excellent choice for casual gatherings or quick homemade desserts. The simplicity of the ingredients makes it easy to prepare without special equipment.
Preparation Tips
- Use melted butter instead of softened butter to help spread the mixture evenly.
- Mix all ingredients thoroughly to ensure the sugar dissolves and the coconut or nuts are well coated.
- Spread the icing while the cake is still warm to help it adhere properly.
- Place the cake at least six inches from the broiler to prevent burning.
- Broil until the topping bubbles and turns golden brown but does not burn.
- Watch carefully while broiling, as the sugar can darken quickly.
- Let the cake cool slightly before slicing to allow the topping to set.
- Use a serrated knife to cut the cake without cracking the caramelized top.
- Try different nuts such as pecans, walnuts, or almonds for added variety.
- Store the cake loosely covered to keep the topping crisp.
Recommended Kitchen Products
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- Cake pan – A sturdy 8×8-inch pan ensures even baking and a well-sized cake.
- Broiler-safe rack – Helps position the cake at the right distance from the heat.
- Heat-resistant spatula – Makes spreading the topping easier.
- Mixing bowls – Useful for blending the icing ingredients.
- Serrated knife – Allows for clean slicing through the crisp topping.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for extra richness.
- Pair with a cup of coffee or tea for a comforting treat.
- Drizzle with caramel sauce for added sweetness.
- Top with fresh fruit such as sliced bananas or berries.
- Serve alongside whipped cream to balance the crunch.
A Quick and Delicious Caramelized Topping
This broiled coconut or nut icing is an easy way to transform a simple cake into something special. The butter, sugar, and cream create a crunchy, caramelized topping that adds deep flavor. The broiling process gives it a golden, bubbly finish in just minutes.
Whether used on yellow cake, spice cake, or butter cake, this icing is a nostalgic favorite that brings a homemade touch to any dessert. It is a great choice for bakers who want a fast and flavorful topping without extra work. This vintage recipe is worth trying if you enjoy warm, toasty flavors with a bit of crunch.
Vintage Broiled Icing Recipe
Vintage Broiled Icing
This vintage broiled coconut or nut icing is a quick way to add a crunchy, caramelized topping to cakes. Made with butter, sugar, cream, and coconut or nuts, it bubbles under the broiler until golden brown. Perfect for yellow or spice cakes, it adds a rich, crispy finish.
Ingredients
- 3 tablespoons melted butter
- 5 tablespoons sugar
- 2 tablespoons cream or top milk
- ½ cup shredded coconut or chopped nuts
Instructions
- Mix butter, sugar, cream, and coconut or nuts in a bowl.
- Spread the mixture evenly over a warm cake.
- Place the cake under a broiler on low heat.
- Broil until the topping bubbles and turns golden brown.
- Remove from the oven and let cool slightly before serving.