Caramel Coconut Cake
Who can resist a decadent, soft cake filled with caramel and topped with toasted coconut? This Caramel Cake recipe is both a perfect choice for a celebration and a sweet indulgence for those moments when you need a bit of joy in your life. What makes this cake truly special is the combination of textures and flavors, from the tender cake base and the moist caramel to the crunch of the toasted coconut. Let’s start our culinary journey!
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 10-12
Ingredients for the batter:
- 100 g butter, at room temperature
- 190 g brown sugar
- 80 g white sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 150 g flour
- a pinch of salt
- 125 ml sour cream
- 1 teaspoon baking soda
Ingredients for the caramel:
- 280 g sugar
- 125 ml sugar syrup (recipe below)
- 200 ml water
- 300 ml heavy cream
- coconut, for decoration
Preparing the sugar syrup:
- 380 g sugar
- 180 ml water
- 1 teaspoon lemon juice
- a pinch of salt
- 1 teaspoon cornstarch (optional, for a thicker syrup)
1. Preparing the oven and the pan: Start by preheating the oven to 135°C. Grease a 23 cm round cake pan with butter and dust it with flour, making sure it is well covered to prevent the batter from sticking.
2. Preparing the batter: In a large bowl, use a mixer to cream the butter with the brown and white sugars, adding the vanilla extract. This will add a delicious and deep flavor. Continue mixing until the mixture becomes creamy and airy.
3. Adding the eggs: Add the eggs and egg yolks, one at a time, mixing well after each addition. This will ensure a uniform and rich texture.
4. Sifting the dry ingredients: In another bowl, sift the flour with a pinch of salt. This step is essential to avoid lumps in the batter.
5. Mixing the sour cream: In a separate bowl, mix the sour cream with the baking soda. This combination will help the batter rise, giving it a fluffy texture.
6. Combining the ingredients: Begin to alternately add the flour mixture and sour cream into the egg mixture, starting and ending with flour. Make sure to mix gently to avoid losing air in the batter.
7. Baking: Pour the resulting mixture into the prepared pan and bake for 20 minutes at 140°C. After this time, increase the oven temperature to 180°C and continue baking for another 20 minutes, until a toothpick inserted in the center comes out clean.
8. Preparing the caramel: In a saucepan, place the sugar, sugar syrup, and water. Bring them to a boil without stirring, but brushing the sides of the pot with a wet brush occasionally to prevent crystallization. Let the mixture cook for about 20 minutes until the sugar turns golden, like caramel.
9. Adding the cream: Remove the saucepan from the heat and carefully add the heavy cream, as the steam can be very hot. Mix well to combine the ingredients. Let the caramel cool and keep it in the fridge until ready to use.
10. Preparing the coconut: While the cake is cooling, you can toast the coconut. Place it on a baking sheet lined with parchment paper and put it in the preheated oven at 180°C until it turns lightly brown, about 15 minutes. This will add an intense flavor and a crunchy texture to your cake.
11. Assembling the cake: Cut the cake into a heart shape and then in half horizontally. Spread one half with some of the caramel (if the caramel is too hard to spread, you can warm it for a few seconds in the microwave). Sprinkle some toasted coconut on top, then place the other half of the cake over it.
12. Finishing the cake: Pour the remaining caramel over the entire surface of the cake, spreading it evenly with a knife. Add toasted coconut along the edges of the cake for an elegant look. Place the cake in the fridge until ready to serve.
13. Serving: The caramel cake pairs perfectly with coconut or pistachio ice cream, adding a refreshing and crunchy note.
Helpful tips:
- If you want a thicker caramel, you can add cornstarch mixed with a little cold water to thicken it.
- Make sure all ingredients are at room temperature for a uniform and well-aerated batter.
- You can replace the coconut with almonds or hazelnuts for a different variation.
Nutritional notes: Each serving of Caramel Cake contains approximately 400 calories. The cake provides a good source of healthy fats from butter and cream, as well as carbohydrates from sugar and flour. Enjoy in moderation and savor every bite!
Frequently asked questions:
- Can I use a different type of flour? Yes, you can try whole wheat or gluten-free flour, but the textures may vary.
- How can I store the cake? Keep it covered in the fridge, where it can stay fresh for up to 3 days.
Now that you have the complete recipe, I encourage you to try it and enjoy the final result! The Caramel Cake is perfect for impressing guests or enjoying with loved ones. Happy baking!
Who can resist a decadent, soft cake filled with caramel and topped with toasted coconut? This Caramel Cake recipe is both a perfect choice for a celebration and a sweet indulgence for those moments when you need a bit of joy in your life. What makes this cake truly special is the combination of textures and flavors, from the tender cake base and the moist caramel to the crunch of the toasted coconut. Let’s start our culinary journey!
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 10-12
Ingredients for the batter:
- 100 g butter, at room temperature
- 190 g brown sugar
- 80 g white sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 150 g flour
- a pinch of salt
- 125 ml sour cream
- 1 teaspoon baking soda
Ingredients for the caramel:
- 280 g sugar
- 125 ml sugar syrup (recipe below)
- 200 ml water
- 300 ml heavy cream
- coconut, for decoration
Preparing the sugar syrup:
- 380 g sugar
- 180 ml water
- 1 teaspoon lemon juice
- a pinch of salt
- 1 teaspoon cornstarch (optional, for a thicker syrup)
1. Preparing the oven and the pan: Start by preheating the oven to 135°C. Grease a 23 cm round cake pan with butter and dust it with flour, making sure it is well covered to prevent the batter from sticking.
2. Preparing the batter: In a large bowl, use a mixer to cream the butter with the brown and white sugars, adding the vanilla extract. This will add a delicious and deep flavor. Continue mixing until the mixture becomes creamy and airy.
3. Adding the eggs: Add the eggs and egg yolks, one at a time, mixing well after each addition. This will ensure a uniform and rich texture.
4. Sifting the dry ingredients: In another bowl, sift the flour with a pinch of salt. This step is essential to avoid lumps in the batter.
5. Mixing the sour cream: In a separate bowl, mix the sour cream with the baking soda. This combination will help the batter rise, giving it a fluffy texture.
6. Combining the ingredients: Begin to alternately add the flour mixture and sour cream into the egg mixture, starting and ending with flour. Make sure to mix gently to avoid losing air in the batter.
7. Baking: Pour the resulting mixture into the prepared pan and bake for 20 minutes at 140°C. After this time, increase the oven temperature to 180°C and continue baking for another 20 minutes, until a toothpick inserted in the center comes out clean.
8. Preparing the caramel: In a saucepan, place the sugar, sugar syrup, and water. Bring them to a boil without stirring, but brushing the sides of the pot with a wet brush occasionally to prevent crystallization. Let the mixture cook for about 20 minutes until the sugar turns golden, like caramel.
9. Adding the cream: Remove the saucepan from the heat and carefully add the heavy cream, as the steam can be very hot. Mix well to combine the ingredients. Let the caramel cool and keep it in the fridge until ready to use.
10. Preparing the coconut: While the cake is cooling, you can toast the coconut. Place it on a baking sheet lined with parchment paper and put it in the preheated oven at 180°C until it turns lightly brown, about 15 minutes. This will add an intense flavor and a crunchy texture to your cake.
11. Assembling the cake: Cut the cake into a heart shape and then in half horizontally. Spread one half with some of the caramel (if the caramel is too hard to spread, you can warm it for a few seconds in the microwave). Sprinkle some toasted coconut on top, then place the other half of the cake over it.
12. Finishing the cake: Pour the remaining caramel over the entire surface of the cake, spreading it evenly with a knife. Add toasted coconut along the edges of the cake for an elegant look. Place the cake in the fridge until ready to serve.
13. Serving: The caramel cake pairs perfectly with coconut or pistachio ice cream, adding a refreshing and crunchy note.
Helpful tips:
- If you want a thicker caramel, you can add cornstarch mixed with a little cold water to thicken it.
- Make sure all ingredients are at room temperature for a uniform and well-aerated batter.
- You can replace the coconut with almonds or hazelnuts for a different variation.
Nutritional notes: Each serving of Caramel Cake contains approximately 400 calories. The cake provides a good source of healthy fats from butter and cream, as well as carbohydrates from sugar and flour. Enjoy in moderation and savor every bite!
Frequently asked questions:
- Can I use a different type of flour? Yes, you can try whole wheat or gluten-free flour, but the textures may vary.
- How can I store the cake? Keep it covered in the fridge, where it can stay fresh for up to 3 days.
Now that you have the complete recipe, I encourage you to try it and enjoy the final result! The Caramel Cake is perfect for impressing guests or enjoying with loved ones. Happy baking!