Caramel Coconut Cake w/Brown Butter Caramel Icing
Coconut and caramel cake with caramel syrup and a brown butter caramel icing...this dessert is so rich and yummy, especially from the brown butter...I love brown butter...it just makes everything so much better! Be sure to watch the video on how to make the caramel disc that tops the cake.
2 cups (10 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1/4 cup light brown sugar
1/3 cup Caramel Syrup (recipe to follow)
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1 cup unsweetened coconut milk
1/2 cup pecans, toasted and chopped
Brown Butter Caramel Icing (recipe to follow)
2 cups macadamia nuts or pecans, toasted and chopped
1 cup unsweetened coconut, toasted
** you will not use up the entire recipe
2 cups sugar
1/2 cup water, plus 1 cup water
1/2 teaspoon sea salt or kosher salt
Brown Butter Caramel Icing
12 tablespoons ( 6 ounces) unsalted butter
1 teaspoon sea salt or kosher salt
1 pound confectioner’s sugar, sifted
6 tablespoons unsweetened coconut milk
2 teaspoons vanilla extract
2 teaspoons dark rum
4 tablespoons caramel syrup
1. Set oven rack in middle position and preheat to 350?. Butter two 6-by-2-inch round cake pans and set aside.
2.Combine flour, baking powder, cinnamon and salt in a medium bowl, set aside.
3. In a stand mixer, using a paddle attachment cream butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes.
4. On medium-low speed, slowly pour room temperature caramel syrup into bowl. Add eggs one at a time, beating well after each addition Add vanilla until combined. Scrape down the sides of the bowl.
5. With mixer running on low speed, add dry ingredients in 3 additions, alternating with coconut milk (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. Remove bowl from stand mixer.
6. Fold in pecans by hand with rubber spatula, scraping bottom and sides of bowl.
7. Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
8. Place cake pan on 1/2 sheet pan. Bake cakes until toothpick inserted into center of cakes comes out clean, about 40-45 minutes, rotate sheet pan half way through. Cool in pans for 10 minutes, then invert cakes onto wire rack. Cool cakes completely, about 1 hour.
1. Combine sugar and 1/4 cup water in a stainless steel saucepan, stir until mixture feels like wet sand. Set pan over medium heat and cook until amber color, about 20 minutes. Brush down side of pan with wet pastry brush if necessary to prevent crystallization.
2. Remove pan from heat, slowly pour in one cup of water, caramel will sputter. Stir until the sputtering subsides, add salt and stir to combine. Pour in heat proof bowl and let cool completely.
Brown Butter Caramel Icing
1. Add butter to a saucepan over medium heat and cook until brown, about 8-10 minutes (Keep a close eye, butter goes from brown to black quickly). Pour through a fine meshed sieve into a the mixing bowl of a stand mixer. Add sea salt and stir to combine. Set aside to cool.
2. In a stand mixer fitted with a paddle attachment, add confectioner’s sugar to the cool butter, a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.
1. Trim each cake horizontally to level off the surface. Place one cake layer on serving platter or cardboard round. Spread 3/4 cup icing over cake layer evenly and top with 2nd layer (upside down). Spread remaining icing evenly over top and sides of cake.
2. Sprinkle toasted pecans evenly on the side of cake, pressing lightly to adhere. Sprinkle unsweetened coconut on top. Decorated with caramel discs.
Caramel Discs: Watch video for demonstration
Put 1 cup sugar and 1/2 cup water in smal pot/pan. Turn heat to med high and swirl pan around to melt sugar. Allow sugar to boil, then swirl pan around until the liquid turns to a deep amber color. Be sure to swirl pot to mix and do not use a spoon to stir.
Allow to cool for 1 minute...you can place bottom of pan in cool water for a few seconds to assist the cooling process, but not too long. Prepare a cold cookie sheet that has been either wiped with vegetable oil or sprayed with cooking spray. Then just scoop some of the mixture from the pot and slowly move it around the cookie sheet to form your disc....make any shape you want.