Crunchy Broiled Topping
makes about 2 cups
¾ cups pecans
½ cup shredded or Angel Flake coconut
⅓ cup (⅔ stick) unsalted butter
½ cup light brown sugar
⅓ cup heavy cream
1 large egg yolk
Put the pecans and coconut in the container of a food processor fitted with the steel blade. Pulse 4 to 6 times or until the pieces are medium size. Set aside.
In a medium skillet, melt the butter over low heat, and blend in the sugar, cream, egg yolk and nut mixture. Heat briefly, stirring to combine. The mixture may be made ahead, but must be warmed before using.
Before applying the topping, let the finished cake stand 10 minutes to set. Then distribute the warm pecan/coconut mixture over the top of the hot cake and gently spread with the back of a tablespoon, taking care not to tear the cake.
Set the oven temperature to broil and return the cake to the oven. Broil for 45 to 60 seconds, or until the topping bubbles and turns golden brown. Watch carefully to avoid burning.
© 1991 by Carole Walter, CCP