lumicero/recipes-ing2inst huggingface dataset:
Title: Mexican Chocolate Mousse With Burnt Rum
Ingredients:
- 1 salt
- 1/2 white rum
- 3/4 heavy whipping cream
- 3/4 filo pastry
- 4
Instructions:
1. Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
2. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
3. Add rum to chocolate; using long match, immediately ignite rum.
4. Carefully stir chocolate mixture with long spoon until flames subside.
5. Transfer chocolate to large bowl. Cool to room temperature.
6. Using electric mixer, beat 3 cups cream in large bowl until peaks form.
7. Working in 2 batches, fold whipped cream into chocolate mixture.
8. Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).
9. Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.
Title: Individual Dessert Pizza
Ingredients:
- 1 bagel
- 4 vanilla yogurt
- 2 prepared vanilla pudding
- 1 coconut
- 1
Instructions:
1. Split the bagel in half and place on plates.
2. Top each half with 2 Tbls. of yogurt or pudding.
3. Sprinkle the mini chocolate chips, nuts and toasted coconut over the yogurt or pudding.
4. Drizzle with chocolate sauce.
Title: Pastel Tres Leches
Ingredients:
- 6 granulated sugar
- 1/2 all-purpose flour
- 6 sweetened condensed milk
- 1 heavy whipping cream
- 1 evaporated milk
- 1 brandy
- 2/3 vanilla extract
- 1/4 heavy whipping cream
- 1 granulated sugar
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 375°F
2. Grease and flour 9-inch spring form pan.
3. Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
4. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
5. Fold egg white mixture and flour alternately into egg yolk mixture.
6. Pour into prepared pan.
7. Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
8. Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
9. Prick top of cake thoroughly with wooden pick.
10. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
11. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
12. Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
13. Spread over top and sides of cake. Serve immediately with remaining cream.
Title: Banana Cake With Cream Cheese Frosting
Ingredients:
- 1 vegetable shortening
- 1/2 flour
- 1 light brown sugar
- 2 cinnamon
- 1 bananas
- 1/2 water
- 3 eggs
- 2 cream cheese
- 4 butter
- 4 powdered sugar
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. lightly grease and flour a 13x9-inch baking pan, shake out excess flour.
3. Place cake mix, brown sugar and cinnamon in a large mixing bowl.
4. Add mashed bananas, ONE CUP OF WATER, oil, eggs and if desired, liqueur.
5. Blend with electric mixer on low speed 1 minute.
6. Stop mixer and scrape down side of bowl with rubber spatula.
7. Beat 2 minutes at medium speed until well blended.
8. Pour into prepared pan, place on center rack of oven.
9. Bake until lightly browned, About 40 minutes, toothpick inserted in center comes out clean Remove from oven, cool on wire rack.
10. FROSTING: Place cream cheese and butter in large mixing bowl.
11. Blend with mixer on low until combined.
12. Add powdered sugar a little at a time, and blend on low speed until well mixed.
13. Add flavoring and blend until fluffy.
14. Use at once to frost cake.
Title: Cookies & Cups Pumpkin Dump Cake
Ingredients:
- 15 pumpkin puree
- 10 evaporated milk
- 1 light brown sugar
- 3 eggs
- 3 butter
- 1 graham cracker
- 1
- 1/2
- 1
Instructions:
1. **Preheat to 350**.
2. Spray 9x13" baking pan with cooking spray.
3. Combine pumpkin, milk, sugar, eggs & pumpkin spice. Stir to combine.
4. Pour into prepared pan, and sprinkle with cake mix, followed by the graham crackers & toffee.
5. Pour melted butter evenly on top.
6. Bake 45-50 mins until center is set and edges are browned.
7. **Serve with ice cream or whipped cream**.
Title: Double Chocolate Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 cocoa powder
- 1 salt
- 1 baking soda
- 1/2 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 dry red wine
- 10 dark chocolate
- 1 dried tart cherry
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
Title: Delicious Meringue Cookies
Ingredients:
- 8 salt
- 1/8 confectioners' sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 250°F.
2. Mix together the 8 egg whites, salt, and vanilla extract.
3. Gradually add 1 cup of confectioners' sugar.
4. Place on a baking sheet, by tablespoon measurement.
5. Put in oven for about 20 minutes (or until light golden brown on the top).
6. Chew and ENJOY!
7. (These are really good for gifts).
Title: Owl Cookies
Ingredients:
- 1 1/4 milk
- 2 cashews
- 1
Instructions:
1. Combine 3/4 cup of the candies with the milk in a small saucepan. Set the remainder of candies aside. Melt over low heat, stirring until smooth. Remove from heat.
2. Prepare cookie mix according to package directions. Stir melted chocolate into half of the dough, setting the other half of dough aside.
3. Form the chocolate half of the dough into two 12" long rolls, about 1" in diameter. Wrap each in waxed apper. Chill until firm, about 2 hours.
4. Divide the plain half of the dough in half. On a well-floured surface, roll each plain half out into a 12" X 6" rectangle. Place a chocolate roll on the long edge. Roll up, pressing dough tightly together, so that the plain dough encases the chocolate dough roll.
5. Repeat this process once again with the remaining dough. Wrap each roll in waxed paper. Chill another 2 hours, or until firm.
6. Preheat oven to 325°F Cut each roll into 1/4" slices. Place 2 slices so that they are touching side by side, with a slight overlap (not stacked one atop the other) on a greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for the eye. Where the slices touch, place a cashew to form the beak. Sprinke a few pinches of the Skor-flake mixture evenly over the surface of each cookie.
7. Bake until the plain cookie part looks lightly browned, about 8-10 minutes. Cool cookies on baking sheets 2-3 minutes. Remove and cool on wire racks.
8. *I recommend not using pre-packaged cornflake crumbs and Skor bits, Instead, get a couple of Skor bars and the regular cornflakes cereal, then and lightly crush them in a paper bag using a meat mallet or a rolling pin. You don't want them powdered into oblivion, the effect you are going for is more of a "flake" texture for creating the effect of feathers. Then mix the two together and set aside in a small bowl.
Title: Heavenly Chocolate Honey Dip
Ingredients:
- 1 nonfat sour cream
- 1/2 honey
- 1/2 vanilla extract
- 1
Instructions:
1. In a small bowl, combine all ingredients until well blended.
2. Cover and chill until ready to serve.
3. Serve with assorted fresh fruits (such as strawberries, pineapple chunks, kiwifruit rounds, grapes and apple wedges), assorted dried fruits (such as apricots, apples and pears), and/or with chunks of angel food cake.
Title: Gingerbread Men
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 2 baking soda
- 2 ground ginger
- 1/2 ground cinnamon
- 8 brown sugar
- 2 treacle
- 1 golden syrup
- 4 butter
- 2 -3 milk
Instructions:
1. Sift flour, salt, baking soda, ginger, and cinnamon into a bowl (add extra ginger if you like more of a kick!).
2. Melt butter, brown sugar, golden syrup, and treacle in a saucepan and stir into flour mixture, adding enough milk to mix to a firm dough.
3. Wrap dough in saran wrap and chill in fridge for 30 minutes.
4. Roll onto floured board to 1/4 inch thick and cut into shapes.
5. Bake on trays in a moderate oven (180C) for about 15 minutes.
Title: Raspberry Cream Parfaits
Ingredients:
- 1 1/2 raspberries
- 2 granulated sugar
- 1 1/4 plain low-fat yogurt
- 1 1/4 heavy cream
- 1 rose water
- 1/4 granulated sugar
Instructions:
1. Rinse and drain raspberries and place in a small bowl, sprinkle with sugar to taste; set aside.
2. In a large mixing bowl, combine the yogurt and cream. Using an electric mixer, beat mixture until it is nice and thick. Beat in the sugar and rosewater.
3. In 4 Champagne flutes or wineglasses, spoon a layer of raspberries, then cream. Repeat layering, ending with the cream. Garnish each parfait with 3 berries.
4. Cover the glasses and chill before serving.
5. (Prep and cooking time does not include chilling time.).
Title: Chocolate Chiffon Cake
Ingredients:
- 1 plain flour
- 1 boiling water
- 1 baking powder
- 7 cocoa powder
- 3 vanilla extract
- 4 sugar
- 1 chocolate
- 1
- 200
- 160
Instructions:
1. Preheat oven to 180 degrees.
2. Seperate egg whites & beat until soft white peaks form.
3. In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
4. Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
5. Lastly, fold in egg whites very gently until mixture is light & fluffy.
6. Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
7. Once cake is done,remove from oven & turn onto cooling rack.
8. TOPPING (chocolate sauce).
9. Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
10. Pour chocolate over the cake and use a spoon to spread equaly.
11. Once the topping has completely cooled, grate chocolate on top.
Title: Passover Nut Cake
Ingredients:
- 10 eggs
- 1 sugar
- 2 plum brandy
- 1 walnuts
- 1/2
Instructions:
1. Preheat the oven to 350degF.
2. Lightly grease a 9 inch springform pan.
3. Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
4. With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
5. Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
6. Cool the cake on a rack. As it cools, it will deflate.
7. Remove the sides of the pan.
8. It is best served the day it's made.
Title: Corn Flake Cookies
Ingredients:
- 1 peanut butter
- 1/4 margarine
- 1/4 white corn syrup
- 1 granulated sugar
- 4
Instructions:
1. In a large sauce pan combine corn syrup , margarine, and sugar.
2. Bring to a boil and remove from heat.
3. Stir in the peanut butter.
4. Add the corn flakes.
5. Stir until corn flakes are covered with syrup mixture.
6. Drop tablespoons on wax paper.
Title: Super Soft Snickerdoodles
Ingredients:
- 2 3/4 all-purpose flour
- 2 baking powder
- 1/2 coarse salt
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 ground cinnamon
Instructions:
1. Preheat oven to 350 degree.
2. Sift flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed on low, gradually mix in flour mixture.
3. Stir together cinnamon and 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
4. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored b/w layers of parchment in airtight containers at room temperature for up to 3 days.
Title: Baked Marsala Peaches
Ingredients:
- 6 caster sugar
- 1 1/2 sweet marsala wine
- 10 cinnamon stick
- 1 vanilla pod
- 1 arrowroot
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
3. Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
4. Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
5. After that time remove from the oven, put all the juices in a small saucepan.
6. Mix the arrowroot with some cold water and add to the juices.
7. Then whisk on a low heat until it is slighly thickened and clear again.
8. Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
9. Cover and refrigerate for a day so the flavors develop.
10. Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.
Title: Nelli's Choco Chip Cookies
Ingredients:
- 1 margarine
- 3/4 butter
- 3/4 white sugar
- 1 brown sugar
- 2 vanilla extract
- 2 1/4 eggs
- 1 flour
- 1 baking soda
- 1 salt
- chocolate chips
Instructions:
1. Cream butter and sugars.
2. Mix in vanilla and eggs.
3. In a separate bowl, mix dry ingredients and chocolate chips.
4. Blend all.
5. Form cookies.
6. Bake at 8-12 minutes at 350°F.
Title: Ginger Pears
Ingredients:
- 1 water
- 1 1/2 sugar
- 2 lemons, rind of
- 3 lemon juice
- 2 -3 candied ginger
- 6 pears
- 1/3 orange marmalade
- 2 rum
- Bourbon
Instructions:
1. Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
2. Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
3. With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
4. Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
5. Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
6. When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
7. Add the marmalade to the syrup and let boil for 5 minutes.
8. Then add in the cognac, and pour the hot sauce over the pears.
9. With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
10. Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.
Title: The Original Bisquick® Strawberry Shortcakes
Ingredients:
- 4 strawberries
- 2/3 white sugar
- 2 1/3 Bisquick baking mix
- 1/2 milk
- 3 butter
- 1/2 margarine
- 1 vanilla
- white sugar
Instructions:
1. In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
2. Heat oven to 425°F
3. In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
4. Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
5. Bake 10 to 12 minutes or until golden brown.
6. Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
7. Serve one of two ways:.
8. Split warm shortcakes; fill and top with strawberries and whipped cream, or
9. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
10. COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).
Title: Banana Cream Crepe Filling
Ingredients:
- 3 all-purpose flour
- 1/3 sugar
- 4 cornstarch
- 1 salt
- 2 milk
- 2 butter
- 1 vanilla
- 1 1/2 bananas
- 1 bananas
Instructions:
1. Combine flour, sugar, cornstarch, and salt in a small saucepan.
2. Add milk gradually.
3. Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).
4. Blend a little of the hot mixture into egg yolks.
5. Stir yolks into saucepan. Cook 1 minute. Remove from heat.
6. Add vanilla and butter. Cool.
7. When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.
Title: Almond Butter Crisp
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1/4 salt
- 2 instant coffee
- 1 butter
- 3/4
- 1
Instructions:
1. Sift dry ingredients into a bowl.
2. Cut in butter.
3. Press dough together.
4. Shape into small balls and roll in almonds.
5. Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
6. Bake at 300° for 30 minutes until edges are slightly browned.
7. Cool slightly and remove to wire rack.
Title: Black Forest Gateau
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 vanilla extract
- 1/2 all-purpose flour
- 1/2 cocoa powder
- 1/2 butter
- 4 kirsch
- 2 1/2 icing sugar
- 2 vanilla extract
- 1/2 cherries
- 1 icing sugar
- chocolate
- chocolate curls
- cherries
Instructions:
1. Preheat oven to 350°F.
2. Butter three 8 inch in diameter cake pans.
3. Line the bottom of each with wax paper, and butter that.
4. Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
5. Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
6. Gently stir in the melted butter.
7. Divide the mixture among the prepared cake pans, smoothing them level.
8. Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
9. Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
10. Remove the lining paper from each cake layer.
11. Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
12. Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
13. To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
14. Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
15. Top with the final cake layer.
16. Spread the remaining cream all over the cake.
17. Dust a plate with icing sugar, and position the cake carefully in the centre.
18. Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.
Title: Kay's Shortbread
Ingredients:
- 1 butter
- 3/4 icing sugar
- 2 all-purpose flour
- 1 cornstarch
- 1 baking powder
- 1 salt
Instructions:
1. In a mixing bowl, cream butter and icing sugar until light and fluffy.
2. Stir in flour, cornstarch, baking powder and salt until very smooth.
3. Form into a firm ball.
4. Place on lightly floured surface.
5. Lightly knead five or six times.
6. Form level teaspoonfuls into small balls.
7. Place two inches apart on unbuttered baking sheet.
8. With fingertips or fork, gently press each ball to slightly flatten it.
9. If desired, place a cherry piece in the centre of each.
10. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch.
11. Cool.
Title: Peach and Cream for One (Or More)
Ingredients:
- 1 cream cheese
- 3 sugar
- 1
- 1/3
Instructions:
1. Peel and cut up a ripe fresh peach.
2. In a small bowl, stir sugar into cream cheese. NOTE: if not using spreadable cream cheese, thin it with a few drops of milk.
3. Gently fold in whipped cream just until smooth.
4. In a parfait or dessert glass, drop 1/4 of the cream mixture, followed by 1/3 of the peach pieces, and so on, ending with a spoonful of cream on top.
Title: Vibrant Life Energy Bars
Ingredients:
- 1/4 roasted peanuts
- 1/4 raisins
- 1/4 dried cranberries
- 1 1/2 sunflower seeds
- 1/4 oats
- 1/4 honey
- 1 pure maple syrup
- 1 1/4 vital wheat gluten
- 1/2 vanilla
- 1/4
- 2
- 1/2
Instructions:
1. In a large bowl, combine nuts, dried fruits, sunflower seeds, oats and rice cereal. Mix well and set aside.
2. In a medium saucepan, combine peanut butter, honey and maple syrup. Heat and stir until melted and smooth.
3. Add vital wheat gluten. Stir until smooth. Do NOT bring to a boil. Stir in vanilla and pour over dry ingredients. Stir well and pour into an 8 x 8" pan that has been sprayed with nonstick cooking spray.
4. Pat mixture down firmly into pan. Cut into 12 bars. When the bars have cooled, wrap individually in plastic wrap. Enjoy!
Title: Fall Harvest Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/3 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/2 pumpkin pie spice
- 1 baking soda
- 1 1/2 all-purpose flour
- 2 1/2 quick-cooking oatmeal
- 1 golden raisin
- 1
Instructions:
1. Preheat Oven to 350'.
2. In a large Bowl, cream together Butter and both brown and granulated sugar.
3. Add both eggs, vanilla extract and pie spice and mix well.
4. Add baking soda, flour, oatmeal, raisins and cinnamon chips and mix well (by hand is best).
5. You can either roll dough into approx 2 inch balls or use the drop method onto cookie sheets lined with parchment paper and bake at 350' approx 9-12 minutes or until light golden brown.
6. Let cool 1 minute and remove to wire racks to cool completely.
7. NOTE: Baking time is approximate as it was not given in original recipe so watch those cookies!
Title: Oatmeal Cake With Broiled Topping
Ingredients:
- 1 old fashioned oats
- 1/2 butter
- 1 granulated sugar
- 1 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/4 butter
- 1/4 heavy cream
- 1 light brown sugar
- 1 sweetened coconut
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan.
2. To prepare the cake, pour 1¼ cups boiling water over the oats in a bowl. Let stand for 20 minutes. Cream the butter, sugar, and brown sugar with a mixer. Add the oats; mix well. Add the eggs and vanilla; mix well.
3. Sift together the flour, baking soda, salt, and cinnamon. Add to the oats mixture; mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until browned. Preheat the broiler.
4. To prepare the topping, combine the butter, cream, brown sugar, and coconut in a medium bowl; mix well. Spread evenly over the warm cake. Place the cake under the broiler 2 inches from the heat source. Broil until lightly browned, about 1 to 1½ minutes. Cool on a wire rack.