Recipe: Salted Caramel and Coconut Cake

Need cake inspiration? Look no further.

  • Story by Photo Amanda Thomas

This Magnolia Kitchen recipe appears as part of a styled shoot in our Winter 2015 issue. For the full shoot, see the magazine - on shelves now!

Serves approximately 25 (serve size 2x1 inch slices). 

Caramel and Coconut Cake

Makes 3 x 8 inch round layers each approx. 1.5 inch tall
425g flour
425g soft brown sugar
1 cup desiccated coconut
35g baking powder
285g room temperature butter
5 eggs

370ml milk
100ml canola oil
30ml golden syrup
1.5 tsp vanilla extract

1, Place all dry ingredients in the bowl of a stand mixer and mix on low to combine.
2. Add butter to dry ingredients and mix on low until the mixture resembles bread crumbs.
3. mix together wet ingredients, add two thirds of the wet mixture to the dry ingredients and mix on medium-high until thick and fluffy.
4. Add remaining wet ingredients and mix well until combined.
5. Scoop mixture evenly into three 8inch round tins and bake at 180 degrees Celsius until golden brown. When poked with a skewer, the skewer should come out clean.
6. Allow to cool in tins for 5 to 10 minutes then turn out onto drying racks.

Salted Caramel
1 cup sugar
90g butter
120ml cream
2tsp Marlborough sea salt flakes

1. Heat sugar until melted and golden amber in colour in a medium pot over medium heat stirring constantly with a wooden spoon. Be careful not to burn the sugar. Once sugar is completely melted add butter and combine using a whisk.
2. Slowly add cream while whisking to combine. Allow the caramel to boil for another 1 or 2 minutes before removing from heat and stiring in salt. 
3. Pour into a heat proof bowl and allow to cool completely before using.

Salted Caramel Swiss Meringue Buttercream
200g egg whites
250g caster sugar
454g room temperature butter

1/2 cup salted caramel 
1 tbsp vanilla extract

1. Combine egg whites and sugar in a heat proof bowl over a pan of simmering hot water.
2. Whisk continually until mixture becomes warm to touch and sugar has dissolved.
3. Pour mixture into bowl of stand mixer and whisk on high until stiff peeks form and the mixture has cooled.
4. While the meringue is mixing prepare your room temp butter by cutting into small pieces approximately 1.5cm squares. With the mixer on med-high speed starting adding the butter piece by piece. Do not be concerned if the mixture becomes soupy or curdled looking. It will come together once all butter has been added. When the mixture becomes silky and shiny, stop the mixer and scrape the sides of the bowl. Add the vanilla and salted caramel. 
5. Switch the whisk attachment for a paddle attachment and beat on medium speed until combined. Add more salted caramel to your taste.

Dark Chocolate Ganache

100g good quality dark chocolate 
100g cream

1. Heat cream on stove top on low heat until it just begins to boil.
2. Pour heated cream over chocolate and allow to sit for approximately 5 minutes or until chocolate has melted.
3. Using a whisk, mix together melted chocolate and cream.
4. if chocolate has not completely melted, put in microwave at medium heat for 10 second intervals, stirring each time until chocolate is melted.

Anzac Topping
1/4 cup desiccated coconut 
1/4 cup oats
2 tbsp golden syrup

1. Mix together and spread thinly on an oven tray lined with baking paper.
2. Bake at 180 degrees celsius, stirring occasionally until toasted and golden brown.
3. Remove from oven and cool, then roughly crumble between fingers to get rid large lumps.

Assembly
1. Trim tops off cakes so they are flat.
2. Start with one layer of cake – top with buttercream and salted caramel, ensuring you pipe a line of buttercream around the edge of the cake – this will act like a dam to ensure no salted caramel leaks out.
3. Add the second layer of cake and press firmly making sure the layers are aligned and level then repeat step 2. 
4. Add the 3rd layer of cake and press firmly making sure the layers are aligned and level
5. Coat entire cake with buttercream and chill for approximately 20 minutes.
6. Completely cover cake in buttercream approx 1cm thick all over, smoothing evenly with and off set spatula and chill for another 30min
7. Pour ganache over top of the cake, using your offset spatula to push the ganache to the edges and allowing it to drizzle down the sides.
8. Using a piping bag and a round nozzle pipe 2 rows of drops of icing around the top of the cake. 
9. Sprinkle anzac topping in the centre of the cake and on top of the piped buttercream.

Cake should be kept chilled and bought to room temp before eating.


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