"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 T butter 1/4 c light cream 1 c brown sugar 1/2 c cocoanut
Cook all ingredients until sugar disolves. Pour and spread over cake just removed from oven and return to oven to brown 5 minutes longer.
This topping browns on the cake and is delicious. It works on a cake in a 11x13 inch pan to contain the topping while it browns. Mom used this topping often on spice cakes and was a family favorite. It's also very good on a carrot cake. Use your imagination.
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