Coconut Caramel Cake

Not your typical Coconut Caramel Cake but a Delectable delight nonetheless!

Coconut Caramel Cake

I developed a passion for cooking about 5 years ago. Since then baking has always been the Holy Grail for me. I always wanted to learn it but constantly kept putting it off for some reason or other. Now that I have my blog I figured this would be a good time for me to start baking with a few simple recipes. One such recipe is this COCONUT CARAMEL CAKE. It is rich, dense, luscious, and most importantly unique.

After graduation with a Masters degree I took up a job in Vanderbilt University in Nashville. Finally I had my own apartment and the opportunity to pursue my passions in my spare time. To be honest I was passionate about eating more than cooking (LAUGHS!!!) It was only when I was on my own without any roomies that I started to cook more and more. As I kept on cooking my confidence grew and very soon I had become adventurous enough to try my hand at new dishes. But the one thing that always eluded me was baking. Once or twice I tried making simple sugar syrups, burned the heck out of it and never tried making it again.

Now things have changed. I have a blog now because of which I am meeting some terrific people. Quiet a few of them are bakers whose pictures are enough to make me drool (CHUCKLES!!!) One such blogger was a coworker of mine because of whom I have tasted some amazing desserts. Besides my day job is that of a researcher. I believe baking is similar to a science experiment so I should be able to figure out things. RIGHT!!! (LAUGHS)

So here I am trying my hand at baking with a recipe that is inspired by a layered cake called “BEBINCA” which is popular in the state of GOA in western India. It is made up of a few basic ingredients, which are flour, sugar, eggs, clarified butter and coconut milk.

Basically you make the batter, divide it into equal parts and start baking the portions individually. You can make upto 16 layers like this. But being a rookie I simplified it into a 2 layered caked; one layer of coconut milk and the other layer made of caramel.

My first twist on this traditional recipe was to make my own caramel sauce. For that combine sugar and water in a saucepan till you get a wet, grainy consistency.

TIP: Use a large saucepan. I will tell you the reason a little later.

Let the sugar cook undisturbed on medium heat till you see the color change to amber. This is where a decision needs to be made before adding the heavy cream. You can let the color darken if you would like or you can stop where I did. When you decide to stop then remove the pan from heat and pour warm heavy cream and mix with a long whisk.

TIPS

  1. Make sure the cream is warm otherwise everything will just lump up.
  2. The cream will bubble up vigorously. If you have a large saucepan then you  will avoid splashing    as well as burning your fingers.

Add salt and butter and whisk till butter melts. Return the pan to medium heat and simmer for 5 minutes. Set aside to cool.

Coconut Caramel Cake

Now that you have the caramel sauce ready it is time for the cake batter. In a bowl take coconut milk, sugar and mix with electric hand mixer till sugar dissolves. Incorporate the egg yolks one at a time followed by salt and butter. Add all-purpose flour a little at a time and mix well, ensuring that there are no lumps. Divide the batter in equal halves.

Coconut Caramel Cake

In one half add nutmeg powder, cardamom powder and nuts. In other half add caramel sauce and mix well. I actually ended up adding just half of the caramel sauce to the batter.

Coconut Caramel Cake

Preheat the oven at 350-degree F. Grease a cake pan with butter. Pour the white batter in pan, spread evenly and bake for 15 minutes. Take out from oven, brush some butter and pour the caramelized batter for the next layer and bake for 25 minutes. Insert a toothpick to check if it comes out clean. Remove from the oven. Allow it to cool. Slice and serve!!

Coconut Caramel Cake

Mind you this is a little different than your usual cake. The recipe is unique in the sense that it is a rich and dense cake with intense flavors. The cake is best served warm with a dollop of ice-cream on the side. How is that for a double treat!!!!

 

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5.0 from 9 reviews
Coconut Caramel Cake
Author: 
 
Coconut Caramel Cake. Delectable delight!
Ingredients
Cake Batter
  • 1½ cup Coconut Milk
  • ¾ cup Sugar
  • 1¾ cup All Purpose Flour
  • 8 Egg Yolks
  • 2 tbsp Butter
  • Pinch of Salt
  • ½ tsp Nutmeg Powder
  • 2 tbsp Mixed Chopped Nuts (optional)
  • 6 Cardamom (powdered)
Caramel Sauce
  • 1 cup Heavy Cream
  • ¾ cup Sugar
  • 2 tbsp Water
  • 2 tbsp Butter
  • ½ tsp Salt
Instructions
Caramel Sauce
  1. Combine sugar and water in a saucepan till sugar is completely wet. Let the sugar cook undisturbed over medium heat till it changes its color to amber. Swirl to ensure it cooks evenly.
  2. Remove the pan from heat, pour warm heavy cream and mix vigorously with a whisk. Add salt and butter, whisk till butter melts.
  3. Return the pan to medium heat and simmer for 5 minutes.
Cake Batter
  1. In a bowl take coconut milk, sugar and mix with electric hand mixer till sugar dissolves.
  2. Add egg yolks one at a time and beat until all are nicely mixed. Now add butter and pinch of salt and continue mixing
  3. Add all-purpose flour a little at a time and beat till it gets mixed well, ensure there are no lumps.
  4. Divide the batter in equal half. In one half add nutmeg powder, cardamom powder and nuts, mix well with a spatula. In other half added half of the caramel sauce and mix well.
Cake
  1. Preheat the oven at 350-degree F. Grease a cake pan with butter.
  2. Pour the white batter in pan, spread evenly and bake for 15 minutes
  3. Take out from oven, brush some butter and pour the caramelized batter for the next layer and bake for 25 minutes. Insert a toothpick to check if it comes out clean.
  4. Remove from the oven. Slice and serve!!

 

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50 comments

  1. Smitha says:

    Looks classic and scrumptious. Iam reluctant to baking for some reason. This cake is really looking delicious. This cake is tempting me to start baking

  2. K says:

    I baked my first cake when I was at the university and it was gingerbread!
    This recipe from Goa sounds delicious, must try it by myself one day 🙂

  3. This looks so delicious! I love caramel and together with coconut? Oooooooo.

  4. kushi says:

    I have never seen something like this. Such a delicious combination and the caramel topping is mouth watering. Bookmarked!

  5. marcela says:

    WOW! I love the recipe! I’m such a sucker for desserts like this one!

  6. Priya says:

    You did great job. I always got nerverous when planning to make caramel cake because of its end results.. Uhhhh fingers crossed

  7. I love caramel in desserts. This dessert certainly sounds interesting. I love how your love and skills as a baker have evolved. 🙂

    • Rahul says:

      Thanks Kathy. This dessert is definitely one of a kind. As for me then I have finally mustered enough courage to try to learn the fine art of baking. 🙂

  8. This is so unusual! How would you describe the texture? From the ingredient list, I could see how it might be cake-like, but it almost looks like a custard. Very interesting.

    • Rahul says:

      It is definitely unique. As for the texture it is much more denser than a normal cake. You could imagine a a denser, slightly chewier version of a custard..

  9. Oh yum! I love these two flavours together.

  10. Sara says:

    This looks amazing, that flavor combination is out of this world! Definitely need to try it!

  11. The cake looks almost fudgy, which looks absolutely delicious! And the caramel on top – mouth-watering!

    • Rahul says:

      You are right Marsha. It is slightly more denser than fudge. So all I can say is that the texture of this cake is definitely different and very unique.

  12. I love the use of coconut milk! I’m sure this is so delicious 🙂

  13. Coconut Caramel Cake? Sounds absolutely amazing! 🙂

  14. Sandhya says:

    Rahul,
    What a perfect looking Bebimca! I love coconut and caramel both so this is a perfect recipe for me! Thanks for sharing.

  15. I’m not familiar with this style of cake, Rahul, but I have to admit that it sounds delicious! Also, my sister lives in Nashville…and she has a blog, too. What a small world we live in! 🙂

    • Rahul says:

      It is a rarely seen recipe outside of a certain regions in western India. Also Nashville has got a terrific food scene and a bunch of good bloggers. If your blog is any indication then your sisters blog must be equally good.. 🙂

  16. The flavors in this beautiful cake sound absolutely delicious 🙂 Pinned!

  17. I remember the first time I made caramel from scratch, the recipe didn’t specify why to use a large pot so I skipped that step and almost made a huge mess and gave myself a giant scare in the process when boiling hot sugar erupted out of the pot at me!

    This cake looks so good! I’ve never seen this combo before and I’m dying to try it now.

  18. theoldfatguy says:

    Oh my, this looks amazing! The caramel would go so well with the caramel.

    Your recipes are very innovative. I will have to gather my courage and try some of them!

    The Old Fat Guy

  19. Coconut, caramel, and cardamon flavors in one cake?? Yes please! Looks delicious and easy too! I’m very familiar with Vanderbilt University because University of Tennessee Knoxville is my Alma mater and I used to visit Vanderbilt for football games. I miss Tennessee a lot, it was such a beautiful state 🙂

    • Rahul says:

      Ahh!! A comment from an alum of our hated rivals.. 🙂 (JUST KIDDING) Jokes aside Tennessee is indeed a very beautiful state to live in. The natural beauty, good people and most importantly country music. How can you not miss all of it????

  20. tonya conteh says:

    I’m coo coo for coconut! Blogging is the perfect outlet to explore your baking passion. Well done, Rahul!

  21. Liz says:

    Coconut and caramel are two of my favorite baking ingredients! Your cake is a marvelous combination of them both! Well done.

  22. Rahul, it’s so wonderful to hear that you’re growing a love for baking. 🙂 This coconut caramel cake looks delicious! Well done! 🙂

    • Rahul says:

      It took me a long time but I am finally trying to bake. So I hope I can get as good as you are down the road. 🙂 That way if I crave for cookies on seeing your pictures I can just bake those cookies myself. 🙂

  23. I’m a sucker for anything coconut and this looks outrageous!

  24. You baking?!! Yay! Looks great!

  25. All you have to say is coconut and I’m hooked! I love the combination of coconut and caramel. So good!

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