Classic Coconut Cake With Caramel Filling

Here’s a recipe for a Classic Coconut Cake with Caramel Filling, combining the rich sweetness of caramel with the tropical flavor of coconut. This elegant dessert is perfect for holidays, birthdays, or any special occasion.

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Classic Coconut Cake with Caramel Filling

🍰 Cake Ingredients:

• 2 ½ cups (310g) cake flour (sifted)

• 1 tbsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional for more coconut flavor)

• 1 cup (240ml) canned coconut milk (or whole milk)

• 1 cup shredded sweetened coconut (optional for texture)

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🍯 Caramel Filling Ingredients:

• 1 cup (200g) granulated sugar

• 6 tbsp unsalted butter, room temperature

• ½ cup heavy cream, room temperature

• 1 tsp vanilla extract

• Pinch of salt

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🧁 Coconut Frosting Ingredients:

• 1 cup (226g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• ¼ cup canned coconut milk (or regular milk)

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional)

• 1½ cups sweetened shredded coconut (for garnish)

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Instructions:

Step 1: Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a bowl, whisk together cake flour, baking powder, and salt.

3. In a large mixing bowl, cream the butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, followed by the vanilla and coconut extract.

5. Add the flour mixture alternately with coconut milk, beginning and ending with the flour. Mix just until combined.

6. Fold in shredded coconut, if using.

7. Divide batter evenly among the pans and smooth the tops.

8. Bake for 22–26 minutes or until a toothpick comes out clean.

9. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

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Step 2: Make the Caramel Filling

1. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.

2. Carefully stir in the butter (it will bubble), then slowly add the cream and stir until smooth.

3. Add vanilla and salt. Cool completely before spreading on cake.

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Step 3: Make the Frosting

1. Beat the butter until creamy.

2. Gradually add powdered sugar, alternating with coconut milk, until smooth and fluffy.

3. Beat in vanilla and coconut extract.

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Step 4: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread a generous layer of caramel over the cake.

3. Add the second cake layer and repeat with caramel.

4. Add the final layer and frost the entire cake with coconut frosting.

5. Press shredded coconut onto the sides and top of the cake.

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Tips:

• Caramel must be cool before spreading or it will melt the cake.

• You can chill the caramel slightly to thicken it for a more stable filling.

• For added flair, top the cake with toasted coconut flakes or a caramel drizzle.