This Caramel-Filled Cornstarch Cookie Cake is a delightful and soft treat, with a light texture created by the use of cornstarch. The cake consists of two tender layers, sandwiched with a generous amount of creamy caramel and finished with a coating of shredded coconut. This dessert takes inspiration from a classic South American treat but is transformed into a larger, cake-sized version that’s perfect for sharing.
Why You’ll Love This Recipe
This cake is light, tender, and has a melt-in-your-mouth texture, thanks to the cornstarch and flour combination. The creamy caramel filling pairs beautifully with the soft cookie layers, creating a delicious and indulgent dessert. With its hint of lemon zest and vanilla, the cake has a bright, fragrant flavor that perfectly complements the rich caramel. The coconut coating adds a nice finishing touch, giving the cake a slightly sweet and nutty exterior.
Perfect Occasion
This caramel-filled cake is perfect for celebrations such as birthdays, holidays, or family gatherings. It’s also an ideal dessert for those who enjoy classic flavors in a larger, shareable form. Whether served as a dessert at a dinner party or enjoyed as a treat with tea or coffee, this cake is sure to impress your guests.
Decoration Tips
To finish this cake, roll the edges in shredded coconut for a classic look. You can also dust the top with powdered sugar for a more elegant presentation. For added flavor, drizzle extra caramel over the top, or garnish with edible flowers or lemon zest for a decorative touch.
Ingredients:
For the Cake Layers:
- 200g softened butter
- 200g powdered sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- Zest of 1/2 lemon
- 1 tsp brandy (optional)
- 200g cornstarch
- 300g all-purpose flour
- 1 tsp baking powder
For the Filling:
- 500g thick caramel spread (store-bought or homemade)
- 100g shredded coconut
Instructions:
- Prepare the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light and creamy. Add the vanilla extract, lemon zest, and brandy (if using), and continue to beat for another 2 minutes. Add the egg and egg yolk, and beat until fully incorporated. - Incorporate the Dry Ingredients:
Add the cornstarch to the wet mixture, pressing it in gently with your hands. Sift together the flour and baking powder, and fold them into the dough in two or three batches, using a spatula or your hands. Be careful not to knead the dough too much—overworking it can make the cake hard and prone to breaking during baking. - Chill the Dough:
Cover the dough and refrigerate for about 1 hour. Once chilled, cut the dough into pieces and press them back together without kneading. Roll out two discs of dough to about 1 cm thickness on a lightly floured surface or directly onto a baking sheet or silicone mat. - Cut and Bake the Cake Layers:
Preheat your oven to 180°C (350°F). Use a round mold or cutter to shape the dough into two even discs. Bake the discs for about 10 minutes, ensuring they don’t brown too much. You want the cakes to remain pale and soft. - Assemble the Cake:
Once the cake layers have cooled, spread one layer generously with the thick caramel spread. Place the second layer on top and press gently. Coat the edges of the cake with more caramel and roll them in shredded coconut. - Serve and Enjoy:
Let the cake sit for a while to allow the caramel to firm up slightly. Slice and enjoy the soft, crumbly texture combined with the rich, creamy caramel filling.
Enjoy!
This Caramel-Filled Cornstarch Cookie Cake is the perfect dessert for any occasion, with its soft layers, rich caramel filling, and beautiful coconut finish. It’s a sweet and satisfying treat that everyone will love!
