Food & Drink Magazine

Coconut Cake with Caramel Filling

By Rosvitha @RosvithaP

Coconut Cake with Caramel Filling

I have decided to make the fastest delicious 3 layered cake ever, so I went to the kitchen to see what’s offering

:-)
. This 3-layered coconut cake creamed with caramel cream and sprinkled with extra coconut flour is so tempting and tender for all cake lovers. It was a pleasure to bake it
:-)

Coconut Cake with Caramel Filling
Ingredients for the cake

  • 3 eggs
  • 6 tbsp of sugar
  • 4 tbsp of flour
  • 4 tbsp of coconut flour
  • 4 tbsp of oil
  • 2 tsp of baking powder

Coconut Cake with Caramel Filling

Method

Mix the egg whites until firm, than add sugar and continue mixing while adding the egg yolks. Add all dry ingredients and oil at the end. Pour this batter into the baking pan covered with baking paper. Bake the cake on 375 F degrees until it gets nice color.

Coconut Cake with Caramel Filling

Ingredients for the cream

  • 2 cups of milk
  • 1 bag of caramel pudding
  • 1 tbsp of flour
  • 8 tbsp of sugar
  • 2 tbsp of butter

Coconut Cake with Caramel Filling
Method

Cook the pudding with sugar and flour in the milk and start cooling it. While the pudding still warm add the butter and melt it in.

Cut the cake in 3 and cream it while the cream still warm. Sprinkle it with coconut flour and leave the cake in the fridge

:-)


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