We've been celebrating the Nordic Ware sales, and I'm joining in with this Coconut Vanilla Cake with Salted Caramel Frosting , which is just right. To pay homage to the brand, we baked it in a Nordic Ware Loaf Cake pan (I used the Heritage Loaf Cake ) , which allows you to get a beautiful finish without any difficulty, since the pan is responsible for giving it that pretty shape.
Today's recipe is for a classic and easy coconut cake , with a base of oil and eggs, which, thanks to the shape it takes and the caramel topping we decorate it with, looks very pretty, while at the same time being delicious thanks to its combination of ingredients and that touch of spice. I hope you'll try it.
Revol white porcelain tray , Fusiontec cast iron saucepan and Heritage loaf pan
Ingredients
- 3 eggs
- 90 gr brown sugar
- 60 gr mild olive oil
- A pinch of salt
- 1/2 tsp ginger
- 1 tsp of cinnamon powder
- 1 tbsp Madagascar vanilla
- 100 ml of milk
- 180 gr of flour
- 2 tsp yeast
- 30 gr of grated coconut
For coverage:
- Tiptree Salted Caramel Spread
- 20 gr of butter
- Grated coconut for decoration (2 or 3 generous tablespoons)
Preparation
- Preheat the oven to 180 ºC
- In the KitchenAid bowl, beat the eggs on setting 6 using the whisk attachment. Add the brown sugar and reduce to speed 4. Beat well until combined.
- Add the oil in a thin stream, stirring constantly. Then add the milk (keep stirring).
- In the second KitchenAid bowl, sift the flour with the baking powder, cinnamon, salt and ginger. Add this mixture of dry ingredients to the liquid mixture above.
- Once the mixture is integrated, add the vanilla extract and grated coconut.
- Prepare your Nordic Ware Heritage Loaf pan with release spray , spraying the entire surface. Remove any excess, turning the pan to catch any excess drips (it's important that there are no puddles, or the shape of the pan won't be defined properly; but the entire pan must be well covered with spray to ensure perfect release).
- Pour the prepared batter into the mould and lift and place the mould on the counter several times, tapping it to release any air bubbles contained in the batter (you will see some bubbles appear on the surface of the batter after tapping).
- Place the mould in the oven, at medium height, and bake for 25-30 minutes, with top and bottom heat at 170 ºC (since it is not a very large mould, it bakes quickly).
- When done, remove the mould from the oven and let it rest for 10 minutes. After this time, remove it from the mould by turning it onto a cooling rack.
- Let the loaf cake rest until it loses heat.
For coverage:
- To finish, you can simply sprinkle with icing sugar and grated coconut, or you can make the caramel topping: in a saucepan, heat a few tablespoons of Tiptree Salted Caramel with a tablespoon of butter. Allow to warm and stir to combine and make it more liquid. Pour over the cake while it is still warm.
- After a few minutes and when the caramel has lost some temperature, sprinkle with grated coconut.
Grades
- Caramel is spectacular on this cake, but you can substitute it with chocolate icing if you prefer (coconut and chocolate go together fabulously well). If that's what you want to do, simply heat up about 80g of fondant chocolate with about 100ml of liquid cream in a bowl; mix well until you get a melted and uniform mixture and pour it on top of the cake. Let it cool down a little and decorate with the grated coconut.
- If you want, you can replace some of the light olive oil with coconut oil. This will bring out even more of the coconut flavour in the cake.
- The Heritage loaf pan is a medium or rather small 6-cup loaf pan. The quantities indicated in this recipe are ideal for making loaf cakes in it. If you want to make loaf cakes in a traditional round ceramic or non-stick pan, choose a small one, about 20 cm, so that it fits well. Likewise, if you want to make loaf cakes in a bundt pan, choose a pan with the same cup size (like the Solera, which is small and lovely), or you can also increase the quantities proportionally.
- Remember that we are one of the main distributors of Nordic Ware in Spain. You can see all Nordic Ware bundt and loaf cake pans here .
