Imagine a dessert that transports you to a sun-soaked paradise with every single bite - our "Not Quite German" Coconut Caramel Cake is exactly that magical culinary journey! This decadent cake blends the rich, buttery essence of traditional German baking with a tropical coconut twist and a luxurious caramel drizzle that will make your dessert dreams come true. Whether you're looking to impress guests or treat yourself to an extraordinary sweet experience, this recipe promises to be your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with coconut milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Fold in the shredded coconut and vanilla extract, stirring gently to distribute evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cake has cooled, drizzle generously with caramel sauce, allowing it to cascade down the sides of the cake.
- Optional: Garnish with additional shredded coconut or toasted coconut flakes for extra texture and visual appeal.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check Cake Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow the cake to cool completely before drizzling caramel to prevent it from becoming too runny.
- Enhance Coconut Flavor: Toast the shredded coconut briefly before adding to intensify its nutty, rich flavor.
- Caramel Drizzling Technique: Warm the caramel sauce slightly and drizzle in a zigzag pattern for a professional presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 95mg
