Coconut Caramel Drip Cake
Indulge in the rich flavors of our Coconut Caramel Drip Cake, featuring layers of moist coconut sponge, creamy caramel buttercream, and a luscious coconut drizzle. Perfect for celebrations or a sweet treat.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large Eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 cup caramel sauce
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
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Step 4:
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined. Fold in the shredded coconut.
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Step 5:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
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Step 6:
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 7:
In a bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gradually mix in the caramel sauce until well combined.
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Step 8:
Place one cake layer on a serving plate. Spread a layer of caramel buttercream on top, then place the second layer on top and frost the entire cake.
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Step 9:
Drizzle additional caramel sauce over the top of the frosted cake for decoration.
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Step 10:
Slice the cake and serve it to your guests. Enjoy the delicious flavors!