Every fall I receive beets from my friend Aline, and I make several Beet and Carrot Cakes to place in my freezer. In response to my past blog about Beet and Carrot Cake, I received many comments and emails. Aline told me her recipe for Beet and Carrot Cake was identical to mine, but her icing was entirely different. She shared that recipe with me, and I am grateful.
This year, I did a comparative test with tea time visitors. Each person received two pieces of my beet and carrot cake, one with cream cheese glaze and the other with Mind Blowing Caramel Coconut Icing. Our young friend took a bite of the caramel coconut topped cake, and, as he chewed, his expression brightened and he said, “Wow! That is good. It totally surprised me.”
If I hadn’t told my guests we were testing one cake recipe with two different toppings, they would have thought the cakes were different too. Give this recipe a try, and let me know your thoughts by commenting below.
Caramel Coconut Icing Ingredients:
Make this icing as soon as the cake comes out of the oven. It is best to apply this icing to a warm cake.
10 tablespoons of brown sugar
4 tablespoons of butter
6 tablespoons of cream (I used whipping cream)
1¼ cups of unsweetened shredded coconut
Place the above ingredients in a saucepan and stir until the mixture boils. Continue boiling for 3 minutes.
Spread the icing on the warm cake.
Return the cake to the oven and broil until the icing has browned. In my oven, the broiling step requires just over two minutes. Keep an eye on the process to avoid burning.
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