Butterscotch-coconut cake is a delightful combination of flavors that will not leave indifferent any sweet tooth. This dessert is a harmonious combination of delicate toffee, butter cream and coconut shavings.
The history of this cake goes back to European cuisine, where such desserts are very popular. Different countries have their own variations of butterscotch-coconut cakes.
Such cakes can be found in many pastry shops and cafes around the world. They have become a symbol of celebration and good mood.
Ingredients for coconut base:
- Dried coconut – 100 g;
- Hot water – 80 ml.
Ingredients for caramel syrup:
- Sugar – 100 g;
- Water – 60 ml.
Ingredients for the cake:
- Eggs – 3 pcs;
- Butter – 110 g;
- Flour – 150 g;
- Dates – 100 g;
- Nuts;
- Cinnamon – 1 tsp;
- Baking powder – 1 tsp;
- Baking soda – ⅓ tsp;
- Vanilla extract – 1 tsp;
- Almond essence – ½ tsp.
Ingredients for Toffee Sauce:
- Butter – 100 g;
- Brown sugar – 100 g;
- Heavy cream – 200 ml.
Preparation of butterscotch coconut cake:
For the coconut base, mix the desiccated coconut with boiling water. For the caramel syrup, caramelize the sugar in a skillet over medium heat.
In the sugar caramel, gradually pour water and then add the coconut base. Mix the ingredients, cook
for
2-3 minutes.
For the cake, beat the eggs with a mixer until frothy. Pour the butter into the egg
mixture
, beat until the ingredients are combined.
Then add the dried coconut and caramel mixture, pour in the vanilla extract, almond essence, flour, baking powder and baking soda. Chop nuts and dates, add to the mixture, stir and place the mixture in
a baking dish lined with parchment
.
Bake the cake at 170 degrees for 30-35 minutes.
For the sauce, mix butter with brown sugar, melt the mixture. Pour heavy cream into the mixture, mix thoroughly.
Make punctures in the cake, pour Toffee sauce on the surface.
Wait until the sauce is absorbed into the sponge cake.
The result is a delicious coconut and toffee cake. This is a good way to replace a typical cake at a holiday party.
