March 20, 2016

Coconut Caramel Cake

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.

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.

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.

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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Coconut Caramel Cake

Coconut Caramel Cake

Rahul
Coconut Caramel Cake. Delectable delight!
5 from 9 votes
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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

  • 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.
  • Remove the pan from heat, pour warm heavy cream and mix vigorously with a whisk. Add salt and butter, whisk till butter melts.
  • Return the pan to medium heat and simmer for 5 minutes.

Cake Batter

  • In a bowl take coconut milk, sugar and mix with electric hand mixer till sugar dissolves.
  • Add egg yolks one at a time and beat until all are nicely mixed. Now add butter and pinch of salt and continue mixing
  • Add all-purpose flour a little at a time and beat till it gets mixed well, ensure there are no lumps.
  • 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

  • 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. Slice and serve!!

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Filed Under: Cake, Desserts
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