Bert’s Coconut Caramel Layer Cake

Photograph by Babiche Martens. www.babichemartens.com

A decadent cake frosted and filled with smooth, buttery cream cheese frosting, a divine addition to any event.

Trust Bert with his revolutionary classic sponge cake taken to another level. The decadent homemade caramel sauce is wicked. This cake is topped with a smooth, buttery cream cheese frosting and sprinkled with toasted coconut. It’s a taste sensation, using quality Anchor ingredients. A simple and impressive dessert to share with your friends. Add extra caramel sauce to rock you!

Bert.  Photo / Supplied.
Bert. Photo / Supplied.

Ingredients

For the cake:

190g Anchor butter, soften
1 ½ cups Granulated sugar
3 eggs
1 teaspoon vanilla flavoring
2 cups self-rising flour
½ teaspoon cinnamon
pinch salt
½ cup coconut
¼ cup Anchor Blue™ milk

Decorate:

1 cup toasted coconut flakes

For the caramel sauce:

1 cup caster sugar
¼ cup the water
½ cup Anchor butter
½ cup Anchor Cream
1 teaspoon Vanilla bean extract
Pinch sea ​​salt

For the buttercream cheese frosting:

120g Anchor Original Cream Cheese
100g Anchor butter
2 cups Icing sugar
1 teaspoon Vanilla extract

Method

For the cake:

  1. Preheat the oven to 160°C rotating heat. In a stand mixer, whip Anchor Butter and sugar until fluffy.
  2. Gradually add the eggs and whisk for an additional 3-4 minutes until light and fluffy, scraping the sides halfway through.
  3. Remove from the bowl and sift in the flour, cinnamon and salt one-third at a time, being careful not to overmix.
  4. Add coconut and Anchor Blue TM milk and stir until just combined.
  5. Divide the batter into two 8-inch pans and bake for 18 to 20 minutes or until the skewer comes out clean.
  6. Allow to cool before decorating

For the caramel sauce:

  1. Add the sugar and water to a deep saucepan, let it dissolve slowly, stirring occasionally.
  2. Let it gently bubble for about 10 minutes until it caramelizes and takes on a nice amber color.
  3. Remove from the heat, then add the anchor butter, anchor cream, vanilla and salt, stirring until a rich caramel sauce forms.
  4. Allow the mixture to cool then pour it into a glass jar to cool completely. It will be thin at first, but will thicken as it cools.

For the cream cheese frosting:

  1. 1. Combine Anchor Original Cream Cheese, Anchor Butter, icing sugar and vanilla extract in the bowl of a stand mixer and beat for 4-5 minutes until smooth, light and creamy ( scrape the bowl once or twice).

REMARK
You can also make this icing with a hand mixer and a large bowl.

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