Our American addiction to sugar is out of control in this recipe (at the very least, use unsweetened coconut). This cake is delicious. The caramel topping was a bit soupy,so I added about 1/4 cup more of coconut,Ialso added toasted pecans rather than almonds. Stir in vanilla. I would like to say this coconut caramel cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. I will eat cake to celebrate the wisdom of navigating this waiting period; I will eat cake because one day I will be a mom, and I will eat cake because while I may not be super woman yet, I have my super woman outfit pressed and ready to go, and when I get to wear it, it will look really good on me. The cake is ultra rich, so a small piece goes a long way. Very rich - very chocolately! The frosting was so mushy that it almost fell off the cakes, even though they were fully cooled. ¾ cup water. Pour the caramel over the coconut layer and gently and evenly cover the coconut. Stir in milk and egg yolks. Coconut caramel. Beat butter and sugar at medium-high speed with an electric mixer until fluffy. fresh blueberries, to decorate. This also worked for a few pieces of cake that broke off -- I used icing as glue and patched a few parts, and this didn't show after I did the "primer" layer and re-iced. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Some dipped in dark chocolate. They also came out of the pans easily. We make this cake almost every year for my husband's birthday, and everyone always loves it -- so yummy with a little vanilla ice cream! To toast the coconuts, heat the coconut flakes on a fry pan over medium to low heat stirring constantly. Press onto the … Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Also had trouble with center being too delicate and cake layers falling apart. Even my sister who does not eat cake with frosting, loves it. Easy to make and oh so elegant. I might try it without the sour cream though - the tang was nice, and as someone else said, a little like cheesecake, but my preference might be for pure chocolatey sweetness in an icing. Cool cakes in pans on racks 10 minutes. Cover filling with plastic wrap and chill overnight. The almonds add so much to this cake. Remove from heat. Chill a metal bowl and whisk for 15 to 20 minutes. To make the cake sponge start by preheating your oven to 350 degrees Fahrenheit. I would use the filling and frosting again but on a better cake. Don't open the oven for 20-25 minutes - no matter how tempting! So since I am dedicating this cake to myself essentially, I made my favorite combination. Pour a generous 1/2 cup of the coconut caramel sauce over the peach filling then sprinkle with 1/4 tsp. I have made this cake a few years in a row for my husband's birthday, and have gotten raves from our guests! Add the eggs, milk, and coconut extract and mix on low speed for 1 minute. 7. Coconut caramel. 1 1/2 cups coconut cream, full-fat coconut milk, or heavy cream 2 teaspoons vanilla extract 1 teaspoon flaky sea salt. Thanks for this recipe.please can this cake be decorated with fondant? I decided to dedicate this post to those women like me who are maternal, but are not yet mothers. i followed the directions exactly, and my frosting is very soupy. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Beat the Toasted Coconut Caramel - 2 cups castor sugar - 2 cups cream - 1 cup coconut oil - 1/2 tsp salt - 2 cups toasted desiccated coconut Coconut Caramel Filling 4 large egg yolks 1 cup evaporated milk 236ml 8 Tablespoons unsalted butter cut into 8 pieces 1/2 cup granulated sugar 100g 1/2 cup light brown sugar firmly packed (100g) ¼ teaspoon salt 1 teaspoon vanilla extract 1 cups chopped pecans preferably toasted, 125g 2 cups sweetened shredded coconut … Add butter, stirring, until well combined. -Fill each cupcake with about 1 tablespoon of caramel mixture.-Top off the filling with the flat circle of cake to plug the hole and keep the filling in place. I recommend cutting back on the almonds a bit. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. 10.While the tarts are baking, prepare the caramel sauce. 3 free-range eggs. It might even look better than this is you have decent cake decorating skills. Spread filling on the bottoms of half of the cookies, a scant 1/2 teaspoon on each; cover with remaining cookies. The only changes I made to this recipe were to use 1 cup white sugar and 1 cup brown sugar toasted my Whisk in the coconut cream. It was AMAZING. I ended up finding it not quite sweet enough (or firm enough) so I added about another half cup of icing sugar. Place the pot over high heat, and allow to simmer for 3 hours. Nice and fudgy with excellent chocolate flavor. I tried some curls with a vegetable peeler but it didn't work so they became shavings. Also, I used 1 cup kahlua in place of the water and espresso powder. yOU COULDN'T TELL IT HAD CONFECTIONERS SUGAR IN IT. butter, buttermilk, unsalted butter, granulated sugar, all purpose flour and 14 more. Turn cakes out onto racks. Cook, stirring, for 8 minutes or until golden. I froze the cake layers until I was ready to assemble & it worked great & was easy to fill & frost. Make … Assemble the cake as in the pictures above. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Mix. My husband and I were on a date at a wonderful, delicious, local restaurant called Wild Goat Bistro in our home town, and of course, I … Gradually mix in the powdered sugar on low speed, adding it in one cup at a time. https://veenaazmanov.com/creamy-caramel-filling-for-cakes-tarts-desserts Home » Coconut Caramel Cake: Moist and Delicious! Add eggs 1 at a time, beating well after each addition. Just before using, place mixture in the bowl of an … Eek! p.s. CARAMEL FILLING: Add caramels and cream to a small microwave safe bowl; heat mixture in the microwave for 30 second intervals, stirring well between intervals, until the caramel filling is … 3 free-range eggs. Pineapple Ginger Juice: Healthy and Homemade. Despite these problems ,I have made this cake twice. Top with second cake layer. I enjoyed watching the chemical reactions when making the filling. Making the Coconut-Pecan-Caramel Filling: Mix the milk, sugar, butter and egg yolk sin a large saucepan. Bake for 10 minutes. Carrot Cake with Caramel Filling That Skinny Chick Can Bake light brown sugar, eggs, butter, flour, shredded coconut, ground cinnamon and 21 more Chocolate Cake Roll with a Cinnamon Caramel Filling Easybaked 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. Place over medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly. Instructions. I'm a first college student, who loves to cook, and presently can't. I only baked the layers for 23-24 minutes, like a previous viewer recommended and my cake was still quite dry and crumbly.Thankfully the filling helped overshadow the dryness of the cake. I reduced the amount of almonds by 1/4 cup in the filling, but wouldn't dream of ever leaving them out, as I am an almond freak. This one embellishes the tradition, using unsweetened chocolate instead of sweet chocolate, a luscious caramel-coconut filling between the layers and lots of creamy chocolate frosting. Use good quality chocolate for the fillings - you'll be glad you did. ¼ cup caster sugar. Coconut caramel filling Combine the coconut flakes, roasted and chopped pecans, date honey, cashew butter, molasses if using, and salt in a large bowl. I just made this cake for my mom's 80th birthday. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition. Caramel: If you prefer a sweet caramel filling as opposed to salted caramel, feel free to reduce the salt in the caramel recipe to 1/4 teaspoon. 270 ml can coconut cream Meanwhile, to make the peanut butter & caramel filling, combine all the ingredients in a saucepan over a medium-low heat. Make the filling right after putting the cake in the oven and save 45 minutes waiting time. I had to search for the recipe again, it was that good. baking powder, cream cheese, dark chocolate, flaky sea salt, coconut cream and 20 more. And I wouldn't even bother with the powdered coffee bit. i put it in the freezer for awhile - hoping this helps! 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. 9.Place the baking sheet of tarts in the oven and bake for 35 to 40 minutes or until the filling is nicely firm and the crusts are golden. I did what another reader suggested, and used this cake and icing mixed with the filling from the triple-chocolate layer cake found on this site. I made my favorite cake combination dedicated to all the "not yet moms" like me: a deliciously moist and mouth watering coconut caramel cake. I found this cake dry and rather uninteresting. 3. Per an earlier reviewer's suggestion I used kahlua instead of the powdered coffee. I am a professional pastry chef and I had trouble with the cakes falling in the center and being very tender and difficult to handle. I find the silicone ones easiest to work with. Coconut Caramel Cake: Moist and Delicious! flaky sea salt. Some dipped in white chocolate. In another bowl whisk the coconut milk and coconut extract. ( I did have to make an extra batch of frosting to have enough to cover the side and to pipe a decorative boarder.) This cake takes a little time, but is worth every minute. Overall very good recipe. However, they were done after only 23 minutes so I'm glad I watched them during baking. Not to mention the baby showers, which you’re sometimes sure if you don’t attend, people wonder if it’s because you are sad or something. The chocolate frosting is the best I have ever tasted. ummm... i've read everyone's reviews, and noone else seems to have my problem. Using small knife, cut around sides of pans to loosen cakes. I made this cake for my best friend's birthday.I doubled the recipe to make it into a sheet cake with 2 layers,topping the cake with the caramel,and piping squigles of frosting over it so everyone would get a bite of the frosting! (Can be made 1 day ahead. Coconut Caramel Filling 4 large egg yolks 1 cup evaporated milk 236ml 8 Tablespoons unsalted butter cut into 8 pieces 1/2 cup granulated sugar 100g 1/2 cup light brown sugar firmly packed (100g) ¼ teaspoon salt 1 teaspoon vanilla extract 1 cups chopped pecans preferably toasted, 125g 2 cups sweetened shredded coconut 160g Pile the peach filling into the prepared and chilled pie shell, mounding the peaches slightly higher in the center of the crust and leaving behind any excess peach liquid in the mixing bowl. Công Ty Cổ Phần Barista Mart. The result was really great and I'd recommend this cake to any chocolate lovers reading! For each layer, brush over the coconut milk soak, then pipe a boundary of Italian meringue and then spoon over the caramel coconut filling. HOWEVER, try this cake and frosting recipe with the fillings in the "Triple-Chocolate Layer Cake" recipe (also on this website) and you will have one of the best cakes you've ever had. I made this cake for my birthday and people couldn't say enough good things about it, I will definitely be making this again. toasted coconut flakes, to decorate. Once the crust is baked, it is topped with the coconut "caramel" filling. 1E Lạc Long Quân, Phước Tân, Nha Trang, Khánh Hoà. I remember the first time I had German Chocolate Cake. Femi is my husband, the techie, photo post-editor and taster of all Yummy Medley dishes. It tastes just like caramel but without all the added sugar. I will definitely make this recipe again. Top with remaining cake layer. In a large, dry skillet, heat the sugar over medium-high heat. To many people living in the middle of the country, celebration cakes must be chocolate cakes — especially German chocolate cakes. Bake for 15 minutes or until golden. (I incorporated the butter and sugar slowly and fluffed and fluffed and fluffed AND left the oven door closed until the end of the baking process. Unfortunately, I also had the cave-in problem with the cake. I managed to heap the first two (broken)layers together in some semblance of the right shape, then put all the filling on top of them. Very moist cake and excellant frosting. For frosting:-Beat butter with electric mixer until light and fluffy (about 30 seconds).-Add confectioners’ sugar, milk and coconut flavor. The filling … Stir in coconut and 1 cup almonds. Notify me of follow-up comments by email. This cake rocks. 270 ml can coconut … Add approximately 1 tablespoon of caramel filling to each cup. The cake and the frosting are fabulous but the filling is too, too much. Combine sugar, cornstarch and salt in a medium saucepan. it is always a big hit. Place the pan into the fridge for at least 10 minutes before adding the final chocolate layer. After reading the reviews I did not make the cake or the filling (I used other recipes for these) - but I did make the icing exactly as written. https://zoebakes.com/2011/04/25/coconut-caramel-cake-not-quite-german Tasting the batter and the frosting, both had excellent rich chocolatey flavour. Flavor was good but not appealing texture. Press 2 cups sliced almonds onto sides of cake. Absolutely!!! I especially love the caramel filling, it was fun to make. We all felt sick after eating this. Pour the caramel over the coconut layer and gently and evenly cover the coconut. Now I don't want to confuse you - ideally, you can use the caramel sauce as a filling too but it's too dense and sweet - this caramel sauce is also sweet but much more creamy. It’s all mildly awkward! In a separate bowl, whisk together the flour baking powder and salt. Drizzle remaining caramel over the tops of the cookies. I’d love to try this recipe for my birthday as I love all things coconut! The filling turned out amazingly delicious. Cover with cake dome; store at room temperature. The frosting should be smooth and spreadable. Filling was too thin but I liked the idea of no egg yolks which most of these fillings have so I added double nuts and coconut, and it was fine. Caramel Coconut Filling: Preheat oven to 325 degrees F. Line sheet tray with parchment paper. Return the pan back to the freezer. 300 ml tub thickened cream. I just finished this cake using many of the suggestions found here. The cake is very moist, so I always freeze the unfrosted layers a little before assembling everything. It feels like everyone is trying to read you one way or another sometimes; if you add a bit of weight, people start checking if you are pregnant, and you have to give that hard explanation that is half painful half embarrassing: “I’m not pregnant, I just added weight”. Creamy Caramel Filling for Cakes, Tarts, and Desserts, caramel pie filling for cakes, Caramel sauce vs. caramel filling. It is a good amount of work, but worth it. I would definitely make it again. Caramel Cake Eating Well. this it my favorite cake. Pour remaining melted chocolate over the top of each cup until filling is covered with chocolate. Stir over low heat until chocolate melts and mixture is smooth. BTW, this coconut caramel cake is the best cake ever especially since I used fresh homemade coconut milk! 500 g cream cheese, chopped, room temperature. This cake is rich and moist with lots of flavor. Continue until all the layers form part of the stacked cake. ). We also added vanilla extract to ours but that is completely optional. I made it for my mom's birthday and was met with rave reviews. Cook the sugar until it melts into a medium golden color. I made my favorite cake combination dedicated to all the “not yet moms” like me: a deliciously moist and mouth watering coconut caramel cake. It feels like everyone is trying to read you one way or another sometimes; if you add a bit of weight, people start checking if you are pregnant, and you have to give that hard explanation that is half painful half embarrassing: “I’m not pregnant, I just added weight”. Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Not to mention the baby showers, which you’re sometimes sure if you don’t attend, people wonder if it’s because you are sad or something. Instead of pushing almonds on the sides of the iced cake I opted for crystalized pansies, that looked absolutely gorgeous. Kind of a pain to make, but was still readily devoured by friends asking, "got milk?". This is a beautiful cake for a special occasion. This caramel requires just 5 simple ingredients: vegan butter, light brown sugar, coconut milk, agave and salt. next time i will try adding a liittle more sugar(@1/4 cup) to the caramel syrup. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Do you believe a novice baker can make this?? Once the can is opened, voila! This look absolutely delicious. Add egg yolks, 1 at a time, beating until blended after each addition. (I told you this was easy.) I am going to get a little personal in this post, so if anyone apart from my husband and I ends up seeing this, then I have to pat myself on the back for being open..ish. 300 ml tub thickened cream. Next, we added shredded coconut and pecans to Eagle’s sweetened condensed milk. 9.Place the baking sheet of tarts in the oven and bake for 35 to 40 minutes or until the filling is nicely firm and the crusts are golden. Learn how your comment data is processed. The best way to test this is to rub some of the mixture between your fingers. However, trying to transfer them to a platter broke two of them beyond any real repair. Incorporating the sugar and butter slowly might help the "falling in the center" problem. Only … Add in another third, mix again, then add in the final third of the mixture and mix until combined. Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. I loved this cake, I found it easy to make, and absolutely delicious. I probably didn't boil my caramel filling quite long enough as it was still a little thin even after cooling. Spread half of filling evenly over top, leaving 1/2-inch border. Any feed back from successful bakers on this? Add chocolate mixture and vanilla and beat until blended. eartbreak of a child not wanting to play with you. For frosting:-Beat butter with electric mixer until light and fluffy (about 30 seconds).-Add confectioners’ sugar, milk and coconut … 8. The caramel needs to cool for 30 minutes before using as the filling, so I usually make it when the cupcakes are cooling. I might try a different caramel filling recipe next time, one with a stronger flavor. Absolutely Charmaine! No one really teaches you how to be a “not yet mom”. about 1 1/2 sticks of room temperature butter. You’ll use it to top these coconut caramel cookies, but it’s also a great thing to have in the fridge for when a sudden ice cream craving strikes, or for an easy dessert when company comes over—just drizzle your homemade caramel … Just add butter, flour, sugar, and coconut flakes and pulse in your food processor and you’re done! Be sure to check out my 10 tips for baking the BEST cupcakes before you begin! I found this cake too fluffy and crumbly making it very difficult to slice neatly. Stir over low heat until sugar dissolves. The cake does not need to be dirty iced. whey protein powder, Swerve Sweetener, caramel sauce, coconut flour and 7 more. Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. Bake for an additional 20-22 minutes or until the edges are barely golden brown. 2. Much nicer than buttercreams made with cocoa powder. The frosting was fabulous! 1 ½ cups caster sugar. I had to be patient to let the water-sugar mixture become a med-dark amber color. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes. I agree with an earlier reviewer that frosting and cake flavor tended to overwhelm the taste of the caramel filling. ), I made it with coconut milk instead of cream ... yum. One is to wait for the brownie to chill completely and slice into nice and tidy slices to see the layers and serve for dessert or have with a … It is almost Mother’s Day! I am Lois, and I cook, come up with the recipes, and take pictures of all the delicious dishes you see here on Yummy Medley. It is very important to use good chocolate -- I tried saving money by using a cheaper chocolate a couple years ago and the result was a super sweet cake that we didn't like. Here’s my recipe for a deliciously moist and mouth watering coconut caramel cake. 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. In another … 1 Tbsp cornflour. Making the Coconut-Pecan-Caramel Filling: Mix the milk, sugar, butter and egg yolk sin a large saucepan. The cake was very light and the icing was great because it didn't give you that super-sweet, headachey feeling. 10.While the tarts are baking, prepare the caramel sauce. May be you can suggest it to your friends to make it for you. Having spent three hours on the cake at this point, I almost cried. To make these Easter eggs you will need an Easter egg mould.
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