Caramel and Coconut Cake Recipe

With the summer season approaching, it’s time to gear up for gatherings and social occasions with friends and family. In this spirit, I present to you a delightful and distinctive recipe that adds a touch of joy and delicious flavor to your festive atmosphere. Let’s learn together how to prepare a caramel and coconut cake, a tasty and enjoyable recipe to savor with your loved ones

🔶 Caramel:

• 200g of refined sugar
• 100ml of hot water
• 70g of dried coconut flakes

Preparation Method:

1. Making the Caramel: Begin by placing the sugar in a saucepan over medium heat. Allow it to melt slowly without stirring until it turns into a golden brown caramel. Be patient and watch closely to avoid burning the sugar.
2. Adding Water: Once the caramel has formed, carefully add the hot water. The mixture will bubble vigorously, so take caution. Stir continuously until the caramel dissolves completely into the water, creating a smooth syrup.
3. Preparing the Mold: Pour the caramel syrup into a 22cm baking mold. Swirl the mold around to ensure the caramel coats the bottom and sides evenly. This step is crucial for getting a nice caramel layer on the finished cake.
4. Adding Coconut: Sprinkle the dried coconut flakes evenly over the caramel layer in the mold. Set the mold aside while you prepare the cake batter.

🔸 Cake Batter:

• 280g of Venturelli Puríssima wheat flour
• 3 eggs
• 220g of refined sugar
• 120ml of oil
• 240ml of milk
• 5g of vanilla paste
• 14g of baking powder

Preparation Method:

1. Blending Wet Ingredients: In a blender, combine the eggs, sugar, oil, milk, and vanilla paste. Blend the mixture on high speed for approximately 3 minutes until all the ingredients are well incorporated and the mixture is smooth.
2. Incorporating Dry Ingredients: Add the wheat flour and baking powder to the blender. Use the pulse setting to mix the dry ingredients with the wet mixture briefly. It’s important to blend just until combined to avoid overmixing, which can affect the texture of the cake.
3. Transferring to the Mold: Pour the prepared batter into the caramelized mold, spreading it out evenly over the coconut and caramel.
4. Baking: Place the mold in a preheated oven and bake at 180°C (350°F) for about 45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
5. Unmolding the Cake: After baking, let the cake cool slightly, then run a knife around the edges of the mold to loosen the cake. Invert the mold onto a plate while the cake is still warm to allow the caramel to drizzle over the cake, creating a beautiful and delicious topping.

Enjoy this wonderful caramel and coconut cake during your festive celebrations, and share the joy with family and friends!