Coconut Crème Cake Recipe
toasted coconut, caramel, crisp coconut tuile
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Ingredients
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Cake Batter
Caramel Sauce
Coconut Tuile
Method
Cake Batter Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
- 4
Combine Wet Ingredients
Add the coconut milk, eggs, and vanilla extract to the creamed butter and mix well.
- 5
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- 6
Add Coconut
Fold in the toasted shredded coconut gently.
- 7
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 8
Cool
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Caramel Sauce Preparation
- 9
Make Caramel
In a medium saucepan over medium heat, combine the granulated sugar and cook, stirring constantly until it melts and turns a golden brown color.
- 10
Add Cream and Butter
Slowly whisk in the heavy cream and then the unsalted butter until smooth and combined.
- 11
Finish with Vanilla
Remove from heat and stir in the vanilla extract. Set aside to cool.
Coconut Tuile Preparation
- 12
Prepare Tuile Mixture
In a bowl, whisk together the egg whites and granulated sugar until frothy.
- 13
Add Flour and Butter
Gradually fold in the all-purpose flour and melted butter until smooth.
- 14
Incorporate Coconut
Fold in the toasted shredded coconut.
- 15
Bake Tuiles
On a parchment-lined baking sheet, drop small spoonfuls of the mixture and spread thinly. Bake at 350°F (175°C) for about 10 minutes or until golden brown. Allow to cool completely.