Coconut Brittle Cake Topping
Elevate your cakes with a delightfully crunchy twist using this irresistible Coconut Brittle Cake Topping. This quick and easy recipe combines caramelized sugar, unsweetened shredded coconut, and a hint of sea salt for a sweet, nutty topping that adds texture and flavor to any dessert. With only 10 minutes of prep time, this homemade brittle comes together effortlessly on your stovetop, creating a golden amber candy that hardens into perfectly breakable shards. Whether you're dressing up a classic chocolate cake or adding flair to a simple vanilla sponge, the buttery coconut brittle adds a unique, show-stopping crunch. Perfect for special occasions or everyday indulgence, this topping also doubles as a sweet snack when stored in an airtight container. Discover the joy of transforming any cake into a gourmet masterpiece with this easy brittle topping recipe!
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Ingredients
- 200 grams granulated sugar
- 60 milliliters light corn syrup
- 60 milliliters water
- 30 grams unsalted butter
- 100 grams unsweetened shredded coconut
- 1 teaspoon baking soda
- 0.5 teaspoons sea salt
Directions
Step 1
Line a baking sheet with parchment paper and lightly grease it with butter or non-stick spray. Set it aside.
Step 2
In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir gently to combine before heating.
Step 3
Place the saucepan over medium heat and allow the mixture to come to a boil without stirring. Swirl the pan occasionally to help the sugar dissolve evenly.
Step 4
Once the mixture turns a golden amber color (approximately 10-12 minutes), immediately remove it from the heat.
Step 5
Stir in the unsalted butter and shredded coconut using a heatproof spatula. Continue to stir until the ingredients are evenly combined.
Step 6
Quickly mix in the baking soda and sea salt. The mixture will foam slightly—this is normal.
Step 7
Pour the brittle mixture onto the prepared baking sheet and spread it into a thin, even layer using the back of a spoon or spatula.
Step 8
Allow the brittle to cool completely at room temperature, which should take about 15-20 minutes. It will harden as it cools.
Step 9
Once cooled, break the brittle into small, cake-friendly pieces using your hands or a knife.
Step 10
Sprinkle the coconut brittle pieces generously over your cake as a topping, and serve immediately. Store leftovers in an airtight container in a cool, dry place for up to a week.
Nutrition Facts
| Serving size | (458.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1815.3 |
| Total Fat 90.0g | 0% |
| Saturated Fat 72.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 66.4mg | 0% |
| Sodium 2479.0mg | 0% |
| Total Carbohydrate 270.0g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 252.2g | |
| Protein 7.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 35.1mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 577.9mg | 0% |
Source of Calories