It is almost Mother’s Day! I would like to say this coconut caramel cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. So since I am dedicating this cake to myself essentially, I made my favorite combination. Here’s my recipe for a deliciously moist and mouth watering coconut caramel cake.
I am going to get a little personal in this post, so if anyone apart from my husband and I ends up seeing this, then I have to pat myself on the back for being open..ish. I decided to dedicate this post to those women like me who are maternal, but are not yet mothers. This is for those women who feel slightly awkward on mothers day because while you may not be sad, all the emotions around you are kinda weird to navigate. No one really teaches you how to be a “not yet mom”. You never learned how to truly love another woman’s child without mildly offending her, or even how to nurse the slight heartbreak of a child not wanting to play with you. It’s all mildly awkward! It feels like everyone is trying to read you one way or another sometimes; if you add a bit of weight, people start checking if you are pregnant, and you have to give that hard explanation that is half painful half embarrassing: “I’m not pregnant, I just added weight”. Sigh! Right after this you have to go out of your way to make even the nosiest person comfortable because you can’t bear anyone feeling sorry for you. Not to mention the baby showers, which you’re sometimes sure if you don’t attend, people wonder if it’s because you are sad or something.
For Mother’s Day, not only will I be celebrating my mothers, I will also be celebrating myself. I will eat cake to celebrate the wisdom of navigating this waiting period; I will eat cake because one day I will be a mom, and I will eat cake because while I may not be super woman yet, I have my super woman outfit pressed and ready to go, and when I get to wear it, it will look really good on me. Happy not yet Mother’s Day, and enjoy my coconut caramel cake!
BTW, this coconut caramel cake is the best cake ever especially since I used fresh homemade coconut milk!
Coconut Caramel Cake
- 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
- 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.
- Place the pot over high heat, and allow to simmer for 3 hours.
- 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!
- 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.
- 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.
- 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.
- In a separate bowl, whisk together the flour baking powder and salt. In another bowl whisk the coconut milk and coconut extract.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the cake as in the pictures above.
- 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.
- Cover the frosted cake with the coconuts, and serve.