Above is, essentially, a caramel topping being whipped into shape.
This cake's topping is amazing if you love caramel and coconut. I imagine you could use this lusciousness for other creations, too. Ice cream, perhaps? It would be tropical, caramel goodness on top of some vanilla ice cream. Instead of hot fudge, go for hot caramel coconut.
I'm telling you, I'm on to something here....
Anyway, below is a photo of the cake right before I started to bake it.
And here is a photo of it all done, after the topping had been broiled to give it a bubbly, lightly brown and crunchy top. You can see, I've already tried a piece.
The actual cake part didn't have much flavor and was a bit of a disappointment to us. It was more "bready" than "cakey."
It did remain wonderfully moist, but it lacked pizazz which probably a little more sugar would have given it.
But the topping, again, let me repeat, was AMAZING.
Just make the topping.
Add it to vanilla ice cream.
Kind of wish I had.
I'm sure the the person behind My Global Kitchens makes a better rendition. She's actually been to Belize and had this there.
I envy that and thank her for her recipe, which you can find at the link above.
"Of course, when gingerbread cookies are shaped like everything from popular politicians to baby animals,
polite consumption can be tricky. Is it barbaric to bite off the head
first? Or worse to start by amputating an extremity? If you nibble on
decorations first, does the plaintive voice of that character from Shrek echo in your imagination ('Not my gumdrop buttons!')?"
As Bakery Traveler, I must tell you one of my favorite things to do is travel the Internet for recipes. I'm sure you gathered that. When I learned that today is National Brownie Day and then I found this blog - well - I just had to share it with you.