This recipe crafts a delightful cake that marries the airy lightness of a sponge cake with the rich, indulgent flavors of coconut and caramel. The base is a fluffy sponge made from a balanced mixture of flour, buttermilk, sugar, and eggs, enhanced with the subtle aroma of vanilla. The key to its texture lies in the careful folding of ingredients, creating a batter that's just lumpy enough to ensure it's not overmixed. After an initial bake, the cake is crowned with a homemade coconut caramel topping, a luscious blend of butter, cream, brown sugar, and coconut shavings. This topping caramelizes in the oven, forming a deliciously crusty layer that complements the soft sponge underneath.
Ingredients:
- Cake: 260 g flour, 300 ml buttermilk, 260 g sugar, 6 eggs, 100 g butter, 2 tsp baking powder, 1 tbsp vanilla extract, pinch of salt.
- Coconut Caramel Topping: 125 g butter, 50 g heavy cream, 200 g brown sugar, 200 g dried coconut shavings.
Instructions:
- Preheat oven to 200°C. Prepare a 24 cm springform with baking paper.
- Mix flour and baking powder. Melt butter and set aside.
- Beat eggs and sugar until foamy, add vanilla. Sift in half the dry ingredients, fold in buttermilk and butter, then remaining flour. Aim for a lumpy batter.
- Bake the cake for 25-30 minutes.
- For topping: Caramelize butter, cream, sugar, and coconut. Spread over baked cake, then bake for an additional 5 minutes.
- Cool for 15-30 minutes and serve warm.
Immerse yourself in the exquisite taste of this Coconut Caramel Dream Cake, a perfect balance of soft cake and crunchy topping. This delightful dessert is sure to be a crowd-pleaser, ideal for sharing with friends and family at any gathering. Enjoy the warm, comforting flavors and don't forget to spread the joy by sharing this recipe with fellow baking enthusiasts!