This sweet topping might just be Prince's new favorite. We were wanting something different yesterday and I whipped together this yummy treat. I had it waiting on the stove when he got home. He smelled it before he even got in the house. Welcome home, honey.
1/2 cup butter
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup Sweetened Coconut Flakes, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract
1. Your coconut has to be toasted. So I generally toast mine in the oven while it is preheating to cook the cake. Just spread it even on a cookie sheet and bake it for 6 minutes stirring ever so often to evenly brown.
2. Melt butter in a saucepan over medium heat. Add your brown sugar and corn syrup and stir it constantly. It will get thick and bubbly in about 3 or 4 minutes.
3. Remove from heat and stir in coconut, pecans, and vanilla. Spread warm over cake.
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