I made the Coconut Caramel Cake for Father’s day like I planned (I’m just slow blogging about it!)
It was sooooo Good! My husband, who does not like cake much, ate this up! It is a cake that you start to crave. The batter could just be eaten with a spoon.
I used the same basic recipe as the Toffee pecan caramel cake. I just substituted coconut for the toffee and pecans and coconut milk for the milk in the recipe. I added coconut to the caramel and then sprinkled some more coconut on top of the cake.
Seriously. This basic batter is my favorite cake ever. It’s that good! You can add whatever you want as an add-in and you’ll have a new, delicious cake. It is an AMAZING recipe!
Ingredients:
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter
- 2 cups brown sugar
- 1 cup sugar
- 5 eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- extra shredded coconut for top and/or caramel
Thick Caramel Sauce
- 1 can sweetened condensed milk
- 1 cup brown sugar
- 2 tbsp butter
- 1/2 tsp vanilla extract
Caramel Sauce – version #2
- 1 cup brown sugar
- 1/2 cup cream
- 4 tbsp butter
- 1tsp vanilla extract
- pinch of salt (optional)
Directions:
Heat oven to 325 and spray your bundt pan with non-stick cooking spray
In your mixer, beat your butter until light and creamy. Add both sugars and beat until fluffy. Add in eggs one at a time. Add the baking powder and salt while alternately adding in the flour and coconut milk. Mix until just combined, trying not to overmix. Stir in the coconut (or other add-ins you’ve chosen!). Pour into your bundt pan. Bake for 75-80 minutes, or until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes then turn onto a wire rack and allow to cool completely.
For both caramel sauces, add in the cream or sweetened condensed milk, butter, and sugar. Melt over medium-high heat and bring to a boil, whisking constantly. Boil for 5 minutes, stirring constantly. Take off the heat and add in the vanilla and some coconut (if desired). Allow to cool for just a few minutes. Pour over cake. Top with more coconut (if desired)
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter
- 2 cups brown sugar
- 1 cup sugar
- 5 eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- extra shredded coconut for top and/or caramel
- Thick Caramel Sauce
- 1 can sweetened condensed milk
- 1 cup brown sugar
- 2 tbsp butter
- 1/2 tsp vanilla extract
- Caramel Sauce – version #2
- 1 cup brown sugar
- 1/2 cup cream
- 4 tbsp butter
- 1tsp vanilla extract
- pinch of salt (optional)
Instructions
- Heat oven to 325 and spray your bundt pan with non-stick cooking spray
- In your mixer, beat your butter until light and creamy.
- Add both sugars and beat until fluffy.
- Add in eggs one at a time.
- Add the baking powder and salt while alternately adding in the flour and coconut milk.
- Mix until just combined, trying not to overmix.
- Stir in the coconut (or other add-ins you’ve chosen!).
- Pour into your bundt pan.
- Bake for 75-80 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for about 10 minutes then turn onto a wire rack and allow to cool completely.
- For both caramel sauces, add in the cream or sweetened condensed milk, butter, and sugar.
- Melt over medium-high heat and bring to a boil, whisking constantly.
- Boil for 5 minutes, stirring constantly.
- Take off the heat and add in the vanilla and some coconut (if desired).
- Allow to cool for just a few minutes.
- Pour over cake.
- Top with more coconut (if desired)
