Coconut Caramel Cake

Coconut Caramel Cake

Easy Coconut Caramel Cake – may be a light-weight, whippy cake with decadent coconut caramel topping, is an easy, delicious sweet that's a crowd pleaser! This straightforward Coconut Caramel Cake is thus delicious – it’s sort of a dream! based mostly off a conventional Danish Cream Cake instruction as tasted on my travels to Kobenhavn Scandinavian nation.

This light-weight and whippy cake flat-top with a coconut caramel sauce is nice – however not excessively sweet – and is ideal as a low cake different once you’re trying to find a singular treat! The Danish name for this coconut caramel cake is drømmekage – which accurately interprets to “dream cake” – and is simply an easy cake that's “sealed” with a coconut caramel topping. This cake is thus straightforward, you most likely have already got all of the ingredients handy – no trip to Scandinavian nation for exotic provides required.

INGREDIENTS

• 250 g flour
• 250 g sugar
• 4 tbsp butter
• 3 eggs
• 2 dl milk
• 2 tsp baking powder
• 1 tsp vanilla

for the topping:

• 8 tbsp butter
• 1/2 dl milk
• 200 g brown sugar
• 100 g coconut flakes, sweetened

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. In a small bowl, mix flour and baking soda.
3. In a large bowl, whisk eggs and sugar until light and fluffy.
4. Melt butter in a small saucepan and remove from heat, adding milk in as you pull it off the stove.
5. Add milk and butter to egg and sugar, whisk to incorporate fully.
6. Add vanilla.
7. Add flour and baking soda, and fold.
8. Pour into parchment lined pan or silicone cake pan.
9. Bake for 20 minutes.
10. While cake is baking, melt butter in saucepan.
11. Stir in milk and brown sugar and let boil about 1 minute.
12. Remove from heat and stir in coconut.
13. Remove cake from oven (it should be lightly browned and firmed up.)
14. Pour topping over cake and return to oven to bake another 10 minutes.
15. Let cool slightly and serve.

Based on the recipe from HERE