The frosting was wonderful for a powdered sugar version, very dark and shiny and easy to spread. Công Ty Cổ Phần Barista Mart. Meanwhile, to make the peanut butter & caramel filling, combine all the ingredients in a saucepan over a medium-low heat. https://www.sugarsaltmagic.com/chocolate-caramel-coconut-bars I had to search for the recipe again, it was that good. Learn how your comment data is processed. Place over medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly. The cake is moist and rich and I especially like the toasted almonds in the filling. Chocolate Dipped Caramel Cream Filled Coconut Shortbread Sandwich Cookies Chocolate Dipped Coconut Caramel Shortbread Sandwich Cookies Yield 2 dozen sandwich cookies Prep 30 min Chill time 30 min to 24 hours Cook time 1 hour for cookies, about 15 min for caramel sauce Assembly and chilling about 1 hour The caramel sauce can be made ahead of time. Sift four, baking soda, baking powder and salt into medium bowl. Top with second cake layer. Fill the cupcake liners … 10.While the tarts are baking, prepare the caramel sauce. ). Any feed back from successful bakers on this? One reviewer suggested leaving out the sour cream in the icing, and it may be a good suggestion to reduce the sour cream because it does leave a wee aftertaste. Very rich - very chocolately! The frosting was so mushy that it almost fell off the cakes, even though they were fully cooled. The cake is very moist, so I always freeze the unfrosted layers a little before assembling everything. Place the pot over high heat, and allow to simmer for 3 hours. Carefully add cream (mixture will bubble vigorously). Stir in coconut and 1 cup almonds. I made the filling differently: I toasted the coconut and almonds, but instead of making caramel from scratch, I used store-bought dulce de leche, with a little salt added because I prefer salted caramel. The cake was very light and the icing was great because it didn't give you that super-sweet, headachey feeling. You guys, I can literally eat this by the spoonful. Per an earlier reviewer's suggestion I used kahlua instead of the powdered coffee. It is almost Mother’s Day! Frosting was fantastically fudgy and rich! For each layer, brush over the coconut milk soak, then pipe a boundary of Italian meringue and then spoon over the caramel coconut filling. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Some dipped in white chocolate. Add approximately 1 tablespoon of caramel filling to each cup. In another … Filling was too thin but I liked the idea of no egg yolks which most of these fillings have so I added double nuts and coconut, and it was fine. Pile the peach filling into the prepared and chilled pie shell, mounding the peaches slightly higher in the center of the crust and leaving behind any excess peach liquid in the mixing bowl. Pour the caramel over the coconut layer and gently and evenly cover the coconut. Make … I would like to say this coconut caramel cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. It’s creamy enough to have a … Nice and fudgy with excellent chocolate flavor. Now I don't want to confuse you - ideally, you can use the caramel sauce as a filling too but it's too dense and sweet - this caramel sauce is also sweet but much more creamy. The coconut caramel is made out of dates, coconut oil, and coconut cream. Coconut Caramel Filling 4 large egg yolks 1 cup evaporated milk 236ml 8 Tablespoons unsalted butter cut into 8 pieces 1/2 cup granulated sugar 100g 1/2 cup light brown sugar firmly packed (100g) ¼ teaspoon salt 1 teaspoon vanilla extract 1 cups chopped pecans preferably toasted, 125g 2 cups sweetened shredded coconut … The chocolate frosting is the best I have ever tasted. Sprinkle the chocolate chips on the caramel layer. Mix in the coconut milk, salt and coconut extract. We all felt sick after eating this. Once cooked stir in the salt (if wanting to make a salted caramel or you can omit it), vanilla, and … Tasting the batter and the frosting, both had excellent rich chocolatey flavour. Gradually mix in the powdered sugar on low speed, adding it in one cup at a time. This cake is rich and moist with lots of flavor. Prepare 3 8 inch round pans for baking as well and set aside. So since I am dedicating this cake to myself essentially, I made my favorite combination. The caramel needs to cool for 30 minutes before using as the filling… Kind of a pain to make, but was still readily devoured by friends asking, "got milk?". Here’s my recipe for a deliciously moist and mouth watering coconut caramel cake. I might try it without the sour cream though - the tang was nice, and as someone else said, a little like cheesecake, but my preference might be for pure chocolatey sweetness in an icing. Incorporating the sugar and butter slowly might help the "falling in the center" problem. Add butter, stirring, until well combined. To make the caramel, remove the label from the unopened can of sweetened condensed milk, and place on its side in a deep pot filled with water enough to cover the can. The cake layers did wind up being very delicate, so keep handling to an absolute minimum. Optional: You may cover the cake with toasted coconuts. Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. 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