Coconut Caramel Cake
Ingredients
Coconut Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup canned coconut milk full-fat
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 tsp coconut extract optional for extra flavor
- 1 cup shredded coconut
Coconut Caramel Sauce:
- 1 cup light brown sugar
- ¼ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- 1 tsp vanilla extract
- Pinch of salt
Optional Topping:
- Toasted shredded coconut or coconut flakes
- Dairy-free whipped cream or coconut whipped cream
Instructions
Prepare the Coconut Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan or a 9×9-inch square pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, coconut milk, melted coconut oil, vanilla extract, and coconut extract (if using).
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared pan and spread it evenly.
Bake the Cake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coconut Caramel Sauce:
- While the cake is baking, make the caramel sauce.
- In a small saucepan, combine the light brown sugar, dairy-free butter, and coconut milk.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens slightly.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
Finish the Cake:
- Once the cake is completely cooled, place it on a serving plate.
- Pour the warm coconut caramel sauce over the top, allowing it to drip down the sides.
Serve:
- Optionally, sprinkle with toasted shredded coconut or coconut flakes.
- Serve with a dollop of dairy-free whipped cream or coconut whipped cream for extra indulgence.
Notes
- Applesauce: Replaces eggs, providing moisture and binding the cake ingredients.
- Coconut Milk: Full-fat coconut milk gives the best texture and flavor for both the cake and the caramel sauce.
- Toasted Coconut: For an extra crunch and flavor, toast the shredded coconut or coconut flakes in the oven until golden brown.