Toasted Caramel Coconut Cake Recipe. Coconut scented cake filled with toasted coconut caramel buttercream.
It’s officially Spring and that means temps are trying to creep up (trying being the operative word lol) and birds are definitely singing! It also means its time for the Spring Festival Blog Hop hosted by my blogosphere friend Kendra from Joy In Our Home. I’m so thankful she asked me to be apart of it along with a lot of other wonderfully talented folks including DIY’s, Vignettes, Front Porches, Mantels and of course recipes!! So scroll down to check out links to these sites and be inspired by what they all have to offer!! In the meantime lets talk cake…
My contribution is this amazing Toasted Caramel Coconut Cake. Ok, so you probably noticed that it should really read Toasted Coconut Caramel Cake but I had already sent my link info in for the blog hop and figured I would just go with it, lol. I didn’t want to be that person that was already making changes and since it still kind of worked I let it go. So to be clear it is the coconut that is toasted, not the caramel 😉 . We got 4 layers of coconut cake filled with swiss meringue buttercream that has been mixed with caramel and toasted coconut. It’s crazy delicious and that toasted coconut adds such a wonderful flavor to everything, so I garnished the bottom of the cake with it as well just for some added flavor.
DIY’s on Monday
Joy In Our Home | Timeless Creations |The Tattered Pew | CityGirlmeetsFarmboy | Life On Kaydeross Creek
Vignettes on Tuesday
anderson + grant | Follow The Yellow Brick Home | White Arrows Home | Worthing Court | Camelot Art Creations
Front Porches on Wednesday
County Road 407 | Elizabeth Joan Designs |The Crowned Goat | 2 Bees In A Pod | Sanctuary Home Decor
Mantels on Thursday
DIY Beautify | The Painted Hinge | Making It In the Mountains Grey Birch Designs | The Homemaking Momma
Recipes on Friday
Love In My Oven | Noting Grace | Beyond the Butter Confessions of a Baking Queen | The Sugar Coated Cottage
Toasted Caramel Coconut Cake Recipe
- CAKE: all ingredients room temp
- 1 1/3 cups butter
- 2 1/2 cups sugar
- 5 eggs
- 5 cups cake flour
- 1 1/3 Tablespoons Baking Powder
- 1 1/3 cup of buttermilk
- 2 1/2 teaspoons vanilla
- 1/2 tsp coconut extract if using
- BUTTERCREAM: recipe below is for one batch, you will need 2 batches for this cake recipe and decorating. I make one batch to fill and crumb coat and the second batch for the final coat and decoratE. For the second batch I omitted the coconut and caramel so I would have a smooth finish and white buttercream.
- 5 egg whites
- 1 1/4 cups sugar
- 1 lb butter room temp
- 2/3 cup caramel sauce
- 1 1/2 cups toasted coconut additional for garnish at bottom of cake
- 2 tsp vanilla extract
- Preheat oven to 350°.
- Grease and flour 4 (7-inch) round cake pans. Line bottoms with parchment.
- In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes.
- Add eggs, one at a time, beating well after each addition.
- In a medium bowl, stir together dry ingredients.
- Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Add in the vanilla and coconut extract.
- Mix well to combine.
- Pour batter into prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 30 to 34 minutes.
- Let cool completely.
- In medium sauce pan add the egg whites and sugar.
- On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
- Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
- Switch to paddle attachment.
- On low speed add the butter one piece at a time.
- Increase mixer to medium/high speed and mix until buttercream forms.
- Add in the vanilla, continue mixing until completely mixed in.
- With mixer on low speed pour in the caramel sauce and add in the toasted coconut. (I used Bob Redmill Fine Coconut)
- Mix until completely combined.
- Cut tops of cakes if hump formed while baking.
- Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
- Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
- Repeat with the next two cake layers.
- Add the top cake layer and crumb coat the cake with buttercream.
- Refrigerate at least 30 minutes.
- Put final coating of buttercream on cake. Refrigerate 30 minutes minimum.
- Decorate as desired.
Sprinkles - by ChocoMaker (available at Meijers and Krogers)
Wilton "purple" food coloring
Michelle @ The Painted Hinge says
WOW! This cake is as beautiful as I’m sure it is delicious! So happy to be hopping with you this week!
Thanks Michelle! So happy you like it. Hopping has been fun! Take care 🙂
You have mastered the art of cake! This just makes me happy!! Shared!
So glad to make you happy Annie 🙂 . Take care.
This is so cute! I love the sprinkles! I will have to say that by the time I got those sprinkles on that perfectly the cake would be too old to eat!!
Thanks Shannon! Lol thats too funny, it did take some time 😉 Take care.
Katherine | Love In My Oven says
This is GORGEOUS!!! So perfect for spring. I agree – I don’t like imitation coconut either! I love that you used toasted coconut! I wish I had a giant slice of this right now 🙂 It’s been fun blog hopping with you, Stacey!
Thanks Katherine! So fun to be in the hop. Toasted Coconut is super flavorful on its own. Take care. 🙂
I squealed out loud and clapped my hands when I saw the title to this recipe! I’ve recently become addicted to toasted coconut!!! I can hardly wait to try this. Mine of course will NEVER look as good as yours but oh my golly, it will be quite tasty! Thanks for sharing. Pinned!
Thanks Cindy! So glad you like the cake 🙂 . Toasted coconut is super flavorful, I love it to. Take care.
O.K.- this may be the prettiest cake I have ever seen!! I am so inspired to try it!!
Hi Kristin! Thanks so much 🙂 . Always happy to provide inspiration. Take care.
This cake is absolutely stunning! Perfect for birthdays!
Hi Natalie! Thank you very much, I agree, this is definitely great for b-days. Take care 🙂
Respect Stacey ! Your cakes are gorgeous !
Thank you so much, you’re always so kind 😉 .
Jen @ Noting Grace says
WOW!!! This is not only a delicious sounding recipe, but is absolutely a gorgeous work of art! You are so talented!
Thanks Jen! Cakes are so much fun, happy you like it 🙂 Take care.
DONNA KETZ says
This looks so scrumptious! And oh so pretty!
Hi Donna! Thank you so much! Take care 🙂
This cake is almost too pretty to eat and what a great way to welcome spring! I love anything with coconut in it especially cake so I’m super excited to try this recipe now. I don’t think I’ve ever made a cake this tall either – this is going to be so much fun! Thank you for the recipe! Hugs, CoCo
Hi CoCo, thank you so much! Tall cakes are so much fun because you don’t see them often. So glad you like the cake. Take care 🙂
How perfect for Easter! This cake sounds so good, and you decorated it to perfection!!
Thanks Cindy! Agreed, it would be fun for Easter. So happy you like it. Take care 🙂
Ros @ ZenHealth says
Your cakes are always so pretty!
Hi Ros! Thank you so much I appreciate the kind words. Take care 🙂
kelly ballard says
How I love learning from you! Thank you for sharing all your creative juices with us – you are amazing!
Hi Kelly, thank you! I’m so happy to be of service ;-). Enjoy. Take care.
Kathy @ Beyond the Chicken Coop says
You know how much I love all your cakes – they are show stoppers and this is no different. What a lovely looking cake, but even better I’ll bet this is an amazing tasting cake!!! Lovely combination of coconut and caramel.
Thanks Kathy! Its a fun flavor combo and so good 😉 Take care.
Elizabeth @ Confessions of a Baking Queen says
This cake looks perfect!! Love the flavor combo!
Hi Elizabeth! Thanks so much 🙂 Take care.
Thank you for taking a cake with added flavors to the top of the hill! I love a beautiful cake and that is probably why this beauty caught my eyes😍. It is honestly hard to find a cake that has that eye catching and that little voice in your head singing I’m so happy with dancing thoughts of how amazing you think these flavors are going to be when you take that first bite . It even goes beyond this because you have that feeling of I must do this and I want it now. Thank you for bringing so many of our thoughts into light and another thank you for this masterpiece you created!
Hi Debbie! Thank you so very much, your words are so kind. It means alot that my work has left such an impression 😉 . Take care.
I just found your website and I am just bowled over by all your yummy sounding, and beautiful, cakes. Could you tell me how much buttercream is in one batch of this recipe? Thanks.
Hi Rachel, thank you for the question. One batch is around 5 cups of buttercream. Happy baking! Take care.