Recipes in the world of Flavilo

Sliced Coconut Caramel Cake

Coconut Caramel Cake

Coconut cakes hold a special place in the world of desserts, as coconut lends a unique texture and flavor to baked goods. This Coconut Caramel Cake combines the slightly crisp texture of coconut with the rich sweetness of caramel, harmonizing perfectly with the soft cake. It's an excellent choice for holidays, family gatherings, or any special occasion when you want to serve a truly exceptional treat.

Prep Time 25 min
Preparation 40 min
Total 1 hr 5 min
3600 Kcal
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Ingredients for this recipe

Servings: 12
⭕ 200 g All-Purpose Flour
⭕ 100 g Shredded Coconut
⭕ 150 g Granulated Sugar
⭕ 150 g Unsalted Butter
⭕ 3 Eggs
⭕ 1 packet Baking Powder
⭕ 100 ml Milk
⭕ 1 packet Vanilla Sugar
⭕ 1 pinch Salt
⭕ 200 ml Caramel Sauce

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C) and line a cake pan with parchment paper.

    2

    In a large bowl, cream together the butter, sugar, and vanilla sugar until light and fluffy.

    3

    Add the eggs one at a time, mixing well after each addition.

    4

    Stir in the shredded coconut and milk until just combined.

    5

    In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.

    6

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

    7

    Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    8

    Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

    9

    Pour the caramel sauce over the cooled cake and spread evenly with a spatula.

    10

    Sprinkle the top with extra shredded coconut and refrigerate the cake for at least 1 hour before slicing and serving.