CARAMELIZED COCONUT CAKE - LOVELY.

Caramelized  coconut cake served with vanilla ice cream

Mothers’ day is one of them days we all prepare special delicacies for our families. Today, I share with you the recipes of my very own delicacies.

CARAMELIZED COCONUT CAKE 

INGREDIENTS

1½ cups of self-raising flour

½ cups of dark brown sugar

1 cup of sugar

½ teaspoon of bicarbonate of soda

½ teaspoon of baking powder

½ cup of desiccated coconut

0.4kg of butter {at room temperature}

7 eggs

½ cup of sugar for the caramel

2 tablespoons of milk

1½ tablespoons of vanilla extract

½ teaspoon of almond extract

12 peacans

Glazed cherries

METHOD:

Before starting, spread the cake tin with butter.

Sieve the flour and the raising agents together and set aside

Separate the eggs … yolks in a soup plate and the white in a bowl

Beat the egg white until fluffy, set aside

In a small pot, add the remaining sugar, turn on the gas heat and allow heating.

When the sugar melts completely, add ½ tablespoon of butter and the milk {this helps it not to stick to the pot}

Once the sugar is all caramelized, turn off the gas and allow cooling

In a bowl, put in the butter and the sugar

Cream with the electric mixer or a wooden spoon for about 5 minutes or longer if using wooden spoon

Add the yolks, vanilla, and almonds: cream together

Add the flour in 3 batches, after the first batch, add the caramel with the coconuts and turn with the lowest mixer speed or with wooden spoon slowly.

Turn on the oven at 200 degrees

After you’ve in all the flour, using a wooden spoon, fold in the fluffy egg white

Pour the cake mix into the tins

Add the pecans and cherries

Pop into the oven; reduce the temperature to 175, bake for 30 minutes 

fluffy egg white

Folding in the egg white

cake mix in the tin

After 30 mins

 

Thanks for coming around.

God Bless!

Belle