Get ready to experience a dessert that's about to revolutionize your baking game! This Coconut Ring with Caramel Sauce is not just a cake – it's a mouth-watering journey of flavors that will transport you to a tropical paradise with every single bite. Imagine a perfectly moist, coconut-infused cake dripping with rich, golden caramel sauce that will make your guests wonder if you've secretly trained in a professional pastry kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch ring mold or bundt pan thoroughly with butter to ensure easy cake removal.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition to ensure a smooth and uniform mixture.
- In a separate bowl, sift together the all-purpose flour and baking powder. This helps remove any lumps and ensures even distribution of leavening agent.
- Gradually fold the dry ingredients into the butter mixture, alternating with the shredded coconut. Mix gently until just combined, being careful not to overmix.
- Transfer the batter into the prepared ring mold, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before carefully inverting onto a wire rack.
- Once completely cooled, drizzle generously with caramel sauce, allowing it to cascade down the sides of the ring cake.
- Optionally, garnish with additional shredded coconut or toasted coconut flakes before serving.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most uniform batter.
- Sifting is Crucial: Always sift your flour and baking powder to prevent lumps and ensure a light, airy texture.
- Gentle Mixing is Key: When combining dry and wet ingredients, fold gently to maintain the cake's delicate structure. Overmixing can lead to a tough, dense cake.
- Pan Preparation Matters: Thoroughly grease your ring mold or bundt pan to guarantee an easy and clean cake release.
- Toothpick Test: Always check cake doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Cooling is Non-Negotiable: Allow the cake to cool completely before drizzling caramel sauce to prevent it from becoming too runny.
- Presentation Tip: For an extra touch of elegance, toast some coconut flakes and sprinkle them over the caramel for added texture and visual appeal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
