Double-caramel Cake

Double-caramel Cake Recipe from USA with Coconut Cream Cheese Frosting

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Double-caramel cake is a decadent and indulgent dessert that combines the rich flavors of caramel and coconut. This cake is perfect for special occasions or when you want to treat yourself to something sweet and delicious.

History

The origins of double-caramel cake are unclear, but caramel has been used in desserts for centuries. The combination of caramel and coconut in this cake is a modern twist on classic flavors, creating a unique and irresistible dessert.

Ingredients

Cake

0.25 cup unsalted butter, at room temperature
0.5 cup brown sugar
0.25 cup granulated sugar
0.5 tsp vanilla extract
1 egg, at room temperature
1 egg yolk, at room temperature
0.75 cup pastry flour
a dash of salt
0.25 cup sour cream
0.13 tsp baking soda

Caramel Glaze

0.75 cup sugar
0.25 cup white corn syrup
0.5 cup water
0.75 cup whipping cream

Coconut Garnish

1 fresh coconut, cracked open

Coconut Ice Cream

1 x 8 oz (227 g) package of cream cheese, at room temperature
0.75 cup sugar
1 cup coconut milk
1 tbsp lemon juice
1 tsp coconut extract
a dash of salt
0.5 cup whipping cream

How to prepare

Cake

Preheat the oven to 275°F (135°C).
Grease and flour a 6-inch heart-shaped cake pan.
In a mixer fitted with the paddle attachment (or with an electric mixer), cream the butter, sugars, and vanilla on high speed until light and fluffy, scraping down the sides often.
Add the egg and yolk, beating well.
Sift together the flour and salt.
In a separate bowl, combine the sour cream and baking soda.
Add the flour and sour cream alternately to the sugar mixture, beginning and ending with the flour.
Scrape the cake batter into the prepared pan.
Bake for 20 minutes at 275°F, then turn up the oven to 325°F (163°C) and bake for an additional 20 minutes or until a tester inserted in the center of the cake comes out clean.
For the caramel glaze, bring the sugar, corn syrup, and water to a boil in a heavy-bottomed saucepan.
Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water.
Cook for about 10 minutes, until the sugar turns an amber color.
Remove from heat and whisk in the cream, taking care as it will steam.
Allow to cool, then chill until ready to use.
For the coconut garnish, peel off the outer husk of the coconut and peel shavings with a vegetable peeler.
Spread onto a parchment-lined baking tray and bake in a 350°F (177°C) oven until lightly browned, about 10 minutes.
To assemble, slice the heart cake in half and spread with caramel (if the caramel is too firm, heat in the microwave), sprinkle with a few coconut shavings, and top with the second cake layer.
Pour caramel over the entire cake, spreading it with a spatula so that all of the cake is covered.
Press coconut shavings onto the sides of the cake and chill until ready to serve.

Coconut Ice Cream

Beat the cream cheese and sugar.
Add the coconut milk, lemon juice, extract, and salt.
Whip the cream to soft peaks and fold it in.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Scrape the ice cream from the maker into a non-reactive container and chill until firm, about 4 hours.

Variations

Add chopped nuts to the cake batter for added texture.
Use a different flavor of extract, such as almond or rum, for a unique twist on the recipe.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe.

- Be careful when making the caramel glaze, as hot sugar can cause burns.

- Chill the cake before serving to allow the flavors to meld together.

Serving Suggestions

Serve the double-caramel cake with a scoop of coconut ice cream and a drizzle of extra caramel sauce for an extra indulgent treat.

Cooking Techniques

Creaming the butter and sugars together until light and fluffy is essential for a tender cake crumb.

- Be careful when making the caramel glaze, as it can easily burn if not watched closely.

Ingredient Substitutions

You can use regular all-purpose flour instead of pastry flour in a pinch.

- If you don't have coconut milk, you can use regular milk or cream in the ice cream recipe.

Make Ahead Tips

The cake can be made a day in advance and stored in the refrigerator. The coconut ice cream can also be made ahead of time and kept in the freezer until ready to serve.

Presentation Ideas

Garnish the cake with toasted coconut shavings and a sprinkle of sea salt for a beautiful and elegant presentation.

Pairing Recommendations

Serve the double-caramel cake with a cup of hot coffee or a glass of dessert wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 14g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This cake is not a significant source of vitamins and minerals.

Alergens

Contains dairy and eggs. May contain traces of nuts.

Summary

Double-caramel cake is a rich and indulgent dessert that is high in calories and fats. Enjoy in moderation as a special treat.

Summary

Double-caramel cake is a rich and indulgent dessert that combines the flavors of caramel and coconut for a truly decadent treat. Enjoy this cake on special occasions or whenever you want to indulge in something sweet and delicious.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl, that I first laid eyes on the delicious Double-caramel Cake. I had been invited to a friend's house for a birthday party, and her mother had made this decadent dessert to celebrate. From the moment I took my first bite, I was hooked.

I begged my friend's mother for the recipe, but she simply smiled and told me that it was a family secret. Determined to recreate the cake at home, I set out on a mission to uncover the mystery behind its heavenly flavor.

I started asking around, talking to all of the ladies in my community who were known for their baking skills. I searched high and low, trying to gather any information I could about the elusive Double-caramel Cake. Finally, after months of searching, I struck gold.

I was visiting my Aunt Martha one afternoon, and as she was rummaging through her old recipe box, she stumbled upon a faded index card with the words "Double-caramel Cake" scrawled across the top. My heart leaped with excitement as she handed me the recipe, explaining that it had been passed down from her own grandmother.

I wasted no time in rushing home to try out the recipe for myself. The ingredients were simple enough - flour, sugar, butter, eggs, vanilla - but it was the technique that made all the difference. The key, I soon discovered, was in the caramel sauce that was drizzled over the cake layers before assembly.

I spent hours in the kitchen, carefully following the instructions and mixing together the batter. The smell of caramel filled the air as the cake baked in the oven, and when I finally took it out and sliced into it, I knew I had struck gold.

The cake was a masterpiece - moist, rich, and bursting with flavor. The caramel sauce added a depth of sweetness that I had never experienced before, and I knew that I had stumbled upon a recipe that would become a family favorite for generations to come.

Over the years, I have made the Double-caramel Cake countless times, each time tweaking the recipe slightly to make it my own. I have shared it with friends, neighbors, and even strangers who have heard of its legendary status.

But no matter how many times I make it, the memory of discovering the recipe for the first time will always hold a special place in my heart. It was a moment of pure joy and excitement, and it sparked a love for baking that has stayed with me ever since.

So as I sit here now, with a slice of Double-caramel Cake in front of me, I can't help but smile and think back on that fateful day when I first uncovered the secret behind this delicious dessert. It may have taken me months of searching and asking around, but it was all worth it in the end. And now, as I take a bite and savor the rich caramel flavor, I am reminded of the power of a good recipe - and the joy that comes from sharing it with those you love.