I made my favorite cake combination dedicated to all the "not yet moms" like me: a deliciously moist and mouth watering coconut caramel cake
Author: Yummy Medley
For the cake sponge
440gabout 3 cups of flour
1 1/2tbsbaking powder
330g/ 1 1/3 cup sugar
6oz/170 gabout 1 1/2 sticks of room temperature butter
2tspegg replacer +1/2 cup water
1cupfresh coconut milk
For the frosting
8ozroom temprature mascarpone cheesecream cheese works here also
8ozroom temprature butter
For the caramel filling
14ozcan 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.
Coconut Caramel Cake as retrieved from yummymedley.com