Dive into the irresistible charm of this Coconut Pudding Cake with Dulce de Leche Sauce, a delightful dessert that marries the tropical flavor of coconut with the rich, creamy sweetness of dulce de leche. This cake features a soft, moist texture, generously interspersed with shredded coconut and perfectly complemented by a velvety dulce de leche sauce. Whether you’re a coconut lover or a caramel aficionado, this cake promises a taste experience that combines the best of both worlds.
Why You’ll Love This:
- Rich Coconut Flavor: The use of both coconut milk and shredded coconut ensures a deep, authentic coconut taste throughout the cake.
- Creamy Dulce de Leche Sauce: This lusciously smooth sauce adds a luxurious, sweet finish that perfectly balances the cake’s tropical notes.
- Versatile Dessert: Ideal for a wide range of occasions, from casual gatherings to more festive celebrations.
Perfect Occasion: This Coconut Pudding Cake is perfect for:
- Celebratory Events: A hit at birthdays, anniversaries, or any special occasion.
- Holiday Desserts: Great for adding a tropical twist to your holiday table.
- Coffee or Tea Time: Excellent as a sweet complement to your afternoon beverage.
Decoration Tips:
- Toasted Coconut Flakes: Garnish the top with toasted coconut flakes for an added crunch and enhanced flavor.
- Drizzle Technique: Artfully drizzle the dulce de leche sauce over the cake for a professional bakery look.
- Edible Flowers: Add a few edible flowers for a pop of color and an elegant touch.
Ingredients:
- For the Cake:
- 180 g butter, room temperature (or 140 cc coconut oil)
- 200 g white sugar
- 180 cc coconut milk
- 60 g shredded coconut
- 230 g flour (0000 type, very fine)
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 eggs
- For the Dulce de Leche Sauce:
- 300 g dulce de leche
- 3 tbsp coconut milk (or regular milk/water)
- Prepare the Dry Ingredients:
- Sift together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the Remaining Ingredients:
- Alternately add half of the dry ingredients and the coconut milk to the creamed mixture, starting and ending with the dry ingredients. Stir in the shredded coconut.
- Bake the Cake:
- Pour the batter into a greased baking mold. Bake in a preheated oven at 170°C (338°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack.
- Prepare the Dulce de Leche Sauce:
- In a small saucepan, gently heat the dulce de leche with the coconut milk over low heat until smooth and fully integrated.
- Serve:
- Drizzle the warm dulce de leche sauce over the cooled cake or serve it alongside each slice.
Enjoy this delectable Coconut Pudding Cake with Dulce de Leche Sauce, a dessert that’s sure to delight your senses and add a touch of tropical luxury to any dining experience.
