Coconut loaf cake with caramel coating
We've been celebrating discounts at Nordic Ware, and I'm joining the festivities with this Salted Caramel Topped Vanilla Coconut Pound Cake , out of the box. To pay homage to the house, we baked it in a Nordic Ware Loaf Cake type pan (I used the Heritage Loaf Cake ) , which allows you to achieve a beautiful finish without any difficulty, since the mold takes care of giving it that beautiful shape.
Today's is a recipe for a classic and easy coconut sponge cake , based on oil and eggs, which, thanks to the shape it takes and the caramel coating with which we decorate it, is the most beautiful, as well as being delicious thanks to its combination of ingredients and that touch of spices. I hope you get excited about it.
White Revol porcelain tray , Fusiontec iron saucepan and Heritage loaf mold
- 3 eggs
- 90 g brown sugar
- 60 g mild olive oil
- a pinch of salt
- 1/2 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp Madagascar vanilla
- 100 ml of milk
- 180 grams of flour
- 2 tsp yeast
- 30 g grated coconut
For the coverage:
- Tiptree Salted Caramel Spread
- 20 grams of butter
- Grated coconut to decorate (2 or 3 generous tablespoons)
- Preheat the oven to 180ºC
- In the KitchenAid bowl, beat the eggs on position 6 with the whisk attachment. Add the brown sugar and lower to speed 4. Beat well, until integrated.
- Add the oil in thread, without stopping beating. Next, add the milk (do not stop mixing).
- In the second KitchenAid bowl, sift together the flour, baking powder, cinnamon, salt, and ginger. Add this mixture of dry ingredients to the previous liquid mixture.
- When the mixture is integrated, add the vanilla extract and grated coconut.
- Prepare your Nordic Ware Heritage Loaf pan with release spray , spraying all over the surface. Remove the excess, turning the mold so that any extra drops fall (it is important that there are no puddles, or the shape of the mold will not be well defined; but everything must be well covered by spray, to ensure perfect unmolding) ).
- Pour the dough you have prepared into the mold, and lift and leave the mold on the counter several times, tapping to release the air bubbles contained in the dough (you will see how some bubbles appear on the surface of the dough after the hits).
- Put the mold in the oven, at medium height, and bake for 25-30 minutes, heat up and down to 170ºC (as it is not a very large mold, it bakes quickly).
- When it's done, remove the pan from the oven and let it rest for 10 minutes. After that time, unmold it by turning it on a cooling rack.
- Let the loaf cake rest until it loses its heat.
For the coverage:
- To finish, you can simply dust it with powdered sugar and grated coconut, or you can prepare the caramel topping: in a saucepan, heat a few tablespoons of Tiptree salted caramel together with a tablespoon of butter. Let it heat up and mix to combine and make it more liquid. Pour over the cake while it is still hot.
- After a few minutes and when the caramel has lost some temperature, sprinkle with grated coconut.
- The caramel is spectacular in this cake, but you can substitute it if you prefer with chocolate coverage (coconut and chocolate marry fabulously). If that is what you want to do, simply heat about 80 g of fondant chocolate in a bowl with about 100 ml of liquid cream; mix well until you get a melted and uniform mixture and pour it on top of the cake. Let it lose heat a little and decorate with the grated coconut.
- If you want, you can substitute some of the mild olive oil for coconut oil. Thus, you will claim even more the coconut flavor of the cake.
- The Heritage loaf pan is a medium to smallish 6 cup loaf pan. The quantities indicated in this recipe are ideal to make it in it. If you want to do it in a traditional round ceramic or nonstick mold, take it small, about 20 cm, so that it fits well. Similarly, if you want to make it in a bundt pan, choose a pan with the same cup size (such as the Solera, which is small and beautiful), or you can also increase quantities proportionally.
- Remember that we are one of the main distributors of Nordic Ware in Spain. You can see all of Nordic Ware's bundt and loaf cake pans here .