Coconut Caramel Layer Cake is a decadent dessert that combines the rich flavors of coconut and caramel in a beautifully layered cake. Perfect for special occasions or a delightful treat any day, this recipe will impress your family and friends. With its moist coconut cake, luscious caramel frosting, and a sprinkle of toasted coconut on top, this cake is a must-try for coconut lovers and cake enthusiasts alike. Let’s dive into this delicious recipe!
Ingredients
- For the Coconut Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- For the Caramel Frosting:
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- 1 cup toasted shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, cream the softened butter until light and fluffy. Add the coconut milk, eggs, and vanilla extract, mixing until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Caramel Frosting: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until the mixture comes to a boil, then let it boil for 2-3 minutes. Remove from heat and let it cool slightly before whisking in the powdered sugar and vanilla extract until smooth.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of caramel frosting on top. Add the second layer and repeat the process. Top with the third layer and frost the entire cake with the remaining caramel frosting.
- Garnish: Sprinkle the toasted shredded coconut on top of the cake for an added crunch and flavor.
FAQs
Can I use unsweetened coconut in this recipe?
Yes, you can use unsweetened shredded coconut if you prefer a less sweet flavor. Just keep in mind that it may alter the overall sweetness of the cake.
How do I store leftovers of Coconut Caramel Layer Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Let it come to room temperature before serving for the best flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes in advance and store them in the refrigerator or freezer. Just frost the cake on the day you plan to serve it for optimal freshness.
What can I substitute for coconut milk?
You can substitute coconut milk with almond milk, whole milk, or any other non-dairy milk, but keep in mind that the flavor will slightly change.