Coconut Caramel Cake
Coconut cake layers with dulce de leche, toasted coconut, and coconut caramel buttercream.
Ingredients
FOR THE CAKE
- 3 cups (345 g) cake flour
- 1 tbsp (10 g) baking powder
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (226 g) unsalted butter, at room temperature
- 6 egg whites, at room temperature
- 2 whole eggs, at room temperature
- 1 tbsp (16 g) coconut emulsion
- 1 tsp (4.2 g) vanilla extract
- 1 tsp (6 g) salt
- 1 cup (231 g) canned coconut milk, the canned coconut milk usually separates, so be sure to mix the cream and the liquid really well before measuring.
FOR THE COCONUT CARAMEL BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 1/4 cup (57.7 g) cream of coconut, this is from the bottle, not the can (linked above)
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1/4 cup (80 g) dulce de leche, get one 13 ounce can of dulce de leche. You'll use the rest in the filling.
- 1/2 teaspoon (3 g) salt
- *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch
FOR THE FILLINGS
- Dulce de leche, after you've made the buttercream, split the remainder of the dulce de leche between layers
- Toasted coconut, about a cup, pre-toasted coconut linked above.
- Flakey salt, optional
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for 2 to 3 minutes. The mixture should be light, fluffy, and smooth.
- Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added. The mixture should be smooth, light in color, and nearly doubled in volume.
- Add the coconut extract and vanilla extract.
- Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined. Using a spatula, scrape down the sides and bottom of the bowl and fold the batter a few times.
- Evenly distribute the batter in your pans, about 16 ounces in each 8-inch pan and about 12 ounces in each 6-inch pan.
- Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
- Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.
FOR THE BUTTERCREAM
- In a stand mixer fitted with a paddle attachment, combine the butter on medium-high speed for 1 to 2 minutes, until light and fluffy.
- With the mixer on low speed, gradually add the sifted powdered sugar, followed by the salt, coconut cream, and dulce de leche.
- Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
- Use a wooden spoon to stir out air bubbles.
ASSEMBLY
- Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 1/2 cup frosting.
- Carefully spread about half of the remaining dulce de leche over the buttercream. Sprinkle with flakey salt, if using, and toasted coconut.
- Repeat step 2 for the second layer, and then place the final cake layer on top, bottom-side up.
- Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
- Finish frosting and decorating the cake with the remaining buttercream.
- Cover the sides of the cake with toasted coconut, if desired.