Coconut Caramel Chocolate Cake (Print Version)
# Ingredients:
→ Topping
01 -
113 g unsalted butter
02 -
165 g light brown sugar, packed
03 -
2 teaspoons vanilla extract
04 -
180 g sweetened flaked coconut
→ Cake
05 -
95 g all-purpose flour, spooned and leveled
06 -
36 g unsweetened Dutch process cocoa powder
07 -
0.75 teaspoon baking soda
08 -
0.25 teaspoon salt
09 -
113 g unsalted butter, at room temperature
10 -
200 g granulated sugar
11 -
2 large eggs
12 -
2.25 teaspoons vanilla extract
13 -
160 ml whole milk
# Instructions:
01 -
Preheat oven to 175°C. Very lightly spray the edges of a 25 cm cast iron skillet with cooking spray.
02 -
Melt the butter in the prepared skillet over medium heat until foaming. Whisk in brown sugar and cook, whisking constantly for 2-3 minutes until the mixture is bubbling and thickened. Carefully add vanilla extract, whisking to incorporate.
03 -
Remove skillet from heat and let caramel cool slightly for 1 minute. Sprinkle sweetened flaked coconut evenly over the caramel layer. Set skillet aside.
04 -
In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to blend, then set aside.
05 -
In the bowl of an electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, less than 2 minutes.
06 -
Reduce mixer speed to low. Add eggs one at a time, scraping down sides and mixing well after each addition. Increase speed to high and beat until the mixture is light and increased in volume, about 1 minute. Stir in vanilla extract.
07 -
On low speed, mix in half of the flour mixture, followed by half of the milk. Repeat with remaining flour and milk. Mix until just combined; some dry flour may be visible.
08 -
Scrape down the sides of the bowl and beat on high speed for exactly 8 seconds to finish the batter. Do not overmix.
09 -
Pour batter gently over the coconut layer in the skillet and spread into an even layer using an offset spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10 -
Transfer skillet to a wire rack and cool for 5 minutes. Invert onto a plate using oven mitts. Allow to cool for 20 minutes before serving warm or at room temperature.
# Notes:
01 -
for best texture and flavor, serve the cake on the day of baking. Store leftovers in an airtight container for up to 2 days.