Coconut Caramel Cake
Three layers of the softest coconut sponge cake, coated in caramel buttercream, and filled with gooey coconut caramel. This recipe is really easy to make, requires no eggs, and can be made without dairy. First, we’ll make a simple one-bowl coconut sponge using dairy-free yogurt and buttermilk. The cake is sweetened with brown sugar and shredded coconut for a creamy caramel flavor. Each layer is separated by smooth caramel buttercream and my easy three-ingredient coconut caramel, making it the perfect cake for springtime.