Coconut Caramel Cake
This Coconut Caramel Cake was inspired by the traditional Latin American shortbread dulce-de-leche sandwich cookie alfajores. Layers of tender, fluffy coconut cakes are layered with dulce-de-leche, flakey sea salt, toasted coconut and coconut caramel buttercream. Every bite is a delicious experience. This is a delicious combination that you won't want to miss and the perfect way to end your summer!What is an Alfajor?
An Alfajor cookie is a type popular in Spain and Latin America. My brother introduced me to the shortbread and dulce-de-leche sandwich cookie while he lived in Paraguay for 2 years. These cookies are delicate and melt in your mouth thanks to the dulce de leche centre and shortbread cookie. They can also be rolled in coconut flakes, and covered with powdered sugar. Yum! Chris has requested this flavor combination for years. I'm so happy that I finally made it happen. Caramel and coconut were meant to be together!Coconut Cake Recipe: The Best!
This recipe is a must-try! This coconut cake is rich in flavor and extremely tender. Make sure to use cake flour, and coconut milk to get the perfect texture. To ensure the best texture, make sure you read the FAQs.Why is cake flour important?
Cake flour is a flour that has been finely ground and has a lower protein than other flours. Because of the lower protein content, cake flour is lighter and fluffier than other flours.Why is my cake so dry?
It's possible that your cake tastes dry.- Overbaking the cake layers is possible within minutes. We have a delicate crumb because we are using finer flour. To ensure that these layers are cooked at the correct time, we need to be very careful about how long it takes to bake. A toothpick should be inserted into the middle of the cake and it should have a few moist crumbs. Your cake layers will continue to bake while they cool in their pans for a few more minutes. To ensure that the oven runs at the correct temperature, and not too hot, it's smart to use an oven thermometer.
- The batter has been overmixed. Don't forget to add the dry ingredients to your batter at LOW speed until all the flour is incorporated. A dense, dry cake can be made if you overbeat the batter.
- The cake should be served cold. Although it may seem absurd, the temperature at which the cake is served will affect its texture. The texture of a cold cake is often more dry than a room temperature one.
Can low-fat coconut milk be used?
We want moist and tender cakes so we make sure there is enough fat to retain moisture. We want to add fat to this recipe since we are using mainly egg whites. Coconut milk with full fat gives us flavor and fat. It's a win-win situation. Make sure you stir the coconut milk's thick cream and the thinner liquid together when you open it. Then, measure the ingredients.How can I make my layers of cake rise well?
Make sure to check the box below to ensure that your cakes rise well.- Use room temperature ingredients. This allows for the wet ingredients to blend better and allows for the dry ingredients to absorb them better. These two factors will help you bake layers that rise beautifully.
- You should beat the butter, sugar, eggs and flour really well from the beginning. As you can see, I am following the directions to beat the ingredients at medium-high speed until they are smooth and fluffy. The color will become lighter and the volume will increase. This is exactly what we are looking for.
- Good quality pans are important! Light metal pans from a manufacturer that is specialized in baking pans are best. I always recommend Fat Daddio pans.
- Do not overmix your batter. Once you add dry ingredients to your batter, use a slow speed and mix only until all ingredients are combined.