Coconut Caramel Cake
This Coconut Caramel Cake is like a German chocolate cake but with a coconut cream cake instead of chocolate.
Coconut Cream Cake
- 8 ounces (1 cup) unsalted butter, softened
- 13 1/2 ounces (3 cups) unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened coconut milk
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 6 large egg whites, at room temperature
- 12 ounces semisweet or bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tablespoon unsalted butter
- 2 tablespoon rum
- ½ cup (1 stick) unsalted butter
- 1 cup brown sugar
- ½ cup evaporated milk
- ¼ teaspoon salt
- 1 ½ cups sweetened coconut flakes (unsweetened will require more liquid)
- 1 cups pecans, pieces, toasted lightly
- ¾ cup finely diced dried cherries
Order Fabulous Restaurant Desserts Made Simple Cookbook - Now, at last, in this beautifully illustrated guide, Richard Leach reveals the secrets behind his fabulous talent to inspire home bakers as he has professional pastry chefs.
Coconut Cream Cake:
preheat oven to 350 degrees with rack in middle of the oven.
Grease and line with parchment two 9×3-inch Cake Pans.
In a medium bowl whisk together the flour, baking powder and salt, set aside.
Mix the coconut milk and vanilla, set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. (Scrape down the bowl if you don’t have one of these special Beater Blade, which is my favorite new kitchen tool!) Add the eggs one at a time and beat well after each addition.
Add 1/3 of the flour mixture and mix on low speed until incorporated. Add half the coconut milk and mix thoroughly. Continue to add the flour and coconut alternately, ending with flour. Add sour cream and mix until incorporated. Set aside in a large bowl if you don’t have a spare bowl for your mixer.
Beat the egg whites in your stand mixer with the whisk attachment. (If you are using the same Bowl be sure it is VERY CLEAN or the whites will not whip up. Any fat on the bowl will prevent the whites from foaming.) Beat the whites on high speed for 2-3 minutes, until it forms soft peaks. Don’t over due it or the whites will get too stiff and not fold into the batter smoothly. Whites beaten without sugar will get too stiff quickly so check them after 2 minutes.
Stir 1/3 of the egg whites into the cake batter to lighten it. Gently fold the remaining whites into the batter.
Divide evenly in the prepared pans. Bake for about 25-30 minutes or until the tester comes out clean. Cool on rack in pan and then invert to use.
In a medium sized pot heat the cream until just steaming, but not boiling. Turn off the heat and add the chocolate and butter. Gently shake the pot to make sure all the chocolate is submerged in the hot cream and allow to sit for about 3 minutes. Add the rum and gently stir the ganache until it is completely smooth. Let the ganache sit to thicken for about 15+ minutes.
Once the cake is cool, trim the top to expose the soft crumb and to flatten any doming. Pour the ganche evenly over the two cakes.
And spread it out so it just barely drips over the sides, you don’t want too much of it to run off the sides.
Melt the butter, sugar, evaporated milk, and salt in a saucepan until smooth, cook about 3 minutes. All of the sugar should be melted. The best way to test this is to rub some of the mixture between your fingers.
Turn off the heat and add the coconut, pecans and dried cherries. Place one layer of cake on a serving platter and top with half the coconut mixture. Repeat with the other layer of cake and the rest of the coconut.