Coconut Caramel Cake
I made my favorite cake combination dedicated to all the "not yet moms" like me: a deliciously moist and mouth watering coconut caramel cake
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the cake sponge
- 440 g about 3 cups of flour
- 1 1/2 tbs baking powder
- 1/2 tsp salt
- 330 g/ 1 1/3 cup sugar
- 6 oz/170 g (about 1 1/2 sticks of room temperature butter)
- 2 tsp egg replacer +1/2 cup water
- 1 cup fresh coconut milk
- 2 tsps coconut milk
- For the frosting
- 8 oz room temprature mascarpone cheese (cream cheese works here also)
- 8 oz room temprature butter
- 4 cups powdered sugar
- 1 tbsp coconut milk
- 1 tsp coconut extract
- 1/2 tsp salt
- For the caramel filling
- 14 oz can of sweetened condensed milk
- To top the cake
- Sweetened coconut flakes
Instructions
- 1
To make the caramel, remove the label from the unopened can of sweetened condensed milk, and place on its side in a deep pot filled with water enough to cover the can. Make sure the can is completely submerged in the water.
- 2
Place the pot over high heat, and allow to simmer for 3 hours.
- 3
After 3 hours, carefully remove the can from the pot and allow to cool completely before using. Once the can is opened, voila! our caramel is ready!
- 4
To make the cake sponge start by preheating your oven to 350 degrees Fahrenheit. Prepare 3 8 inch round pans for baking as well and set aside.
- 5
Cream the butter and sugar in a mixer (with a paddle attachment) or with a hand mixer or until the butter and sugar are fluffy and pale.
- 6
While the butter and sugar are beating, add in 1/3 of the egg replacer mixture, and mix until fully incorporated. Add in another third, mix again, then add in the final third of the mixture and mix until combined.
- 7
In a separate bowl, whisk together the flour baking powder and salt. In another bowl whisk the coconut milk and coconut extract.
- 8
Alternate mixing in the flour and the coconut milk into the butter mixture with a spatula or with the mixer or low, adding the flour in three portions and the coconut milk in two, beating well after each addition.
- 9
Divide the cake batter evenly between the three prepared pans and bake them on the preheated oven for 20-25 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- 10
Once the cakes are done in the oven, take them out and cool them in the pan for five minutes before turning them onto a cooling rack to cool completely.
- 11
While the cake is cooling, whip the frosting together by beating the marscapone cheese (or cream cheese) and butter (preferably with an electric mixer), until it is homogeneous.
- 12
Gradually mix in the powdered sugar on low speed, adding it in one cup at a time. Mix in the coconut milk, salt and coconut extract. The frosting should be smooth and spreadable.
- 13
Assemble the cake as in the pictures above.
- 14
Optional: You may cover the cake with toasted coconuts. To toast the coconuts, heat the coconut flakes on a fry pan over medium to low heat stirring constantly. Once the coconuts turn a lovely toasty brown color, take them off the heat completely and set aside to cool.
- 15
Cover the frosted cake with the coconuts, and serve.