Caramel and coconut layer cake
This cake is inspired by a milkshake. The dulce de leche and caramel king shake at the Cupping Room (a trendy café in Canberra city), to be precise.
Ampersand and I treated ourselves to brunch a few weeks ago. We hadn’t been in a while because I had an unfortunate incident when I was ordering an almond croissant and an English breakfast tea. Since I moved to an office in the city, I have been frequenting the Cupping Room once a week to shame eat delicious pastries. After approximately 10 weeks of this behaviour, the polite staff at the take away window started to remember my name. His well meaning ‘it’s Amy right’ comment told me that I was publicly eating pastries too frequently. Since then I have tried to put a but of distance between us.
However, after a respectful time apart, I decided it would be safe to return to the Cupping Room to sample the new Spring menu. Hellllloooooo dulce de leche and caramel king shake…and by extension this creation.
The Cupping Room’s deets can be found here: www.thecuppingroom.com.au
Makes one 3 x 6 inch layer cake
290 grams of plain flour
3½ teaspoons of baking powder
1 teaspoon of salt
150 grams of unsalted butter (softened)
300 grams of brown sugar
1 teaspoon of vanilla bean paste
5 egg whites
310 grams of whole milk
Swiss meringue buttercream
250 grams of caster sugar
140 grams of egg whites
400 grams of unsalted butter (softened)
1 teaspoon of vanilla bean paste
1 teaspoon of coconut extract
100 grams of caster sugar
50 millilitres of cream
25 millilitres of butter
Make the caramel cake
- Preheat your oven to 180C.
- Place the coconut chips on an oven tray and sprinkle with icing sugar. Toast until golden brown and set aside to cool.
- Grease three 6 inch cake tins and line with baking paper.
- In a medium bowl, sift the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat the butter until smooth.
- Add the brown sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
- Slowly add the vanilla bean paste and egg whites to the butter and sugar mixture. Mix until combined.
- Add the flour mixture in three batches, alternating with the milk until combined.
- Evenly divide the cake batter between the three prepared cake tins.
- Bake for 40 to 45 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.
Make the swiss meringue buttercream
- Combine the sugar and egg whites in the bowl of a stand mixer.
- Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
- Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
- Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachment, beat the eggs and sugar on a high speed until stiff peaks are formed.
- Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
- Add the vanilla bean paste and the coconut extract. Combine.
Make the caramel sauce
- Heat sugar in a large heavy based frying pan until light brown in colour.
- Take off the heat and add the cream and butter. Combine
Assemble the caramel and coconut layer cake
- Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
- Using a small amount of buttercream, affix one cake to a cake board or plate.
- Spread a small amount of buttercream on the first cake and drizzle with caramel sauce. Repeat with the second layer of the cake.
- Place the third cake on top of the first and second.
- Use the remaining buttercream, frost the top and sides of the cake, smoothing with a scraper. Chill in the fridge for 30 minutes.
- Add a second layer of buttercream and smooth with a scraper.
- Using a flat palm, press the coconut chips on to the side of the cake.
- Place the remaining buttercream in a piping bag fitted with a star tip. Pipe details on the top of the cake.