Coconut Pecan Cake with Broiled Brown Sugar Frosting
A tender, coconut-studded layer cake crowned with a bubbling brown sugar frosting that caramelizes under the broiler. This Southern-style dessert balances rich butter cake with toasted pecan crunch and sweet coconut, finished with a glossy, slightly crispy broiled topping. Perfect for family gatherings, potlucks, or when you want homemade cake with minimal frosting fuss. The broiling technique sets this apart—no piping required, just spread and toast.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups sugar
- 1 ½ cups butter, softenedGreek yogurt thinned with milk or milk+lemon juice1:1dairy
adds tanginess, removes slight sourness
Full guide → - 4 large eggsaquafaba (3 tbsp per egg)1:1veganFull guide →
- 1 tablespoon vanilla extract
- 1 cup buttermilkGreek yogurt thinned with milk or milk+lemon juice1:1dairy
adds tanginess, removes slight sourness
Full guide → - 2 cups sweetened flaked coconutomit entirely0dietary
removes coconut flavor, adds 1/4 cup flour to batter to maintain structure
Full guide → - 1 cup pecans, chopped
- 1 cup brown sugar, firmly packed
- ⅓ cup butter, meltedGreek yogurt thinned with milk or milk+lemon juice1:1dairy
adds tanginess, removes slight sourness
Full guide → - ¼ cup heavy whipping cream
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
- 2
Whisk together flour, baking soda, and salt in a bowl.
- 3
Beat sugar and softened butter until creamy, scraping bowl often.
- 4
Add eggs and vanilla to butter mixture, beat until well combined.
- 5
Alternate adding flour mixture and buttermilk to egg mixture, beating on low speed after each addition until just mixed.
- 6
Fold in coconut and pecans.
- 7
Pour batter into prepared pan and bake 45-50 minutes until cake springs back when lightly touched in center and edges pull from sides.
- 8
While cake bakes, preheat broiler.
- 9
Whisk together brown sugar, melted butter, and heavy cream until smooth.
- 10
Spread frosting over warm cake and broil 2-4 inches from heat 1-3 minutes until bubbly and caramelized.
- 11
Serve warm or at room temperature.
Tips
Watch the frosting under the broiler closely--it browns quickly. Start checking at 1 minute to avoid burning.
Use room-temperature eggs and softened butter for a smoother, more emulsified batter that yields better cake texture.
Spread frosting while cake is still warm so it melts slightly and adheres better before broiling.
Good to Know
Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Frosting hardens slightly when chilled.
Bake cake 1 day ahead, store unfrosted. Apply frosting and broil just before serving for best texture.
Serve warm or at room temperature. Pairs well with coffee, tea, or cold milk.
Common Mistakes
Overmix batter after adding flour to avoid tough, dense cake--fold gently at the end.
Don't walk away during broiling; frosting burns in seconds once bubbling starts.
Apply frosting to a warm (not hot) cake so it doesn't separate or slide off.
Substitutions
Dairy-Free Swaps
adds tanginess, removes slight sourness
Full guide →Vegan Options
General Alternatives
removes coconut flavor, adds 1/4 cup flour to batter to maintain structure
Full guide →FAQ
Can I make this cake ahead and freeze it?
Yes. Wrap unfrosted, cooled cake tightly in plastic wrap and freeze up to 3 months. Thaw at room temperature before frosting and broiling. Don't freeze the frosted cake as broiling works best on freshly assembled cake.
What if my cake sinks in the middle?
This often means overbaking or oven temperature running cool. Use an oven thermometer to verify 350°F. Also avoid opening oven door in first 40 minutes, as drafts cause settling. The frosting will help hide minor dips.
How long does the broiled frosting stay crispy?
The frosting stays crispy and caramelized for 1-2 hours, then softens slightly as cake cools. Serve within an hour of broiling for best texture contrast.