Cake with dulce de leche and toasted coconut

Dulce de Leche and Toasted Coconut Cake - A Perfect Delight

Get ready to indulge in a dessert that combines the sweetness of caramel with the unmistakable aroma of toasted coconut. This dulce de leche and coconut cake is perfect for any special occasion or simply to delight your taste buds. The preparation time is approximately 3 hours, but it is worth every minute.

Preparation time: 1 hour
Baking time: 1 hour
Total time: 3 hours (including cooling)
Number of servings: 16

Recipe History:
The origins of dulce de leche cake are lost in the mists of time, but its popularity has grown due to its versatility and tempting flavor. Dulce de leche is a traditional ingredient in many cultures, often associated with moments of celebration and joy. When combined with coconut, it transforms into a decadent treat that will transport you to a world of delights.

Ingredients:

For the brown sugar batter:
- 1 stick of butter (about 200 g), softened to room temperature
- 1 cup of dark brown sugar (240 g)
- 2 eggs
- 3/4 cup of flour (90 g)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk (120 ml)

For the cocoa batter:
- 1 cup of white sugar (200 g)
- 1/4 cup of oil (60 ml)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (120 ml)
- 3/4 cup + 2 tablespoons flour (90 g)
- 1/2 cup + 2 tablespoons cocoa (50 g)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt

For the caramel cream:
- 1 can of sweetened condensed milk (must contain sugar) or homemade dulce de leche made from:
- 1 liter of whole milk
- 200 ml of heavy cream
- 480 g sugar
- a pinch of baking soda
- a pinch of salt
- 2 tablespoons vanilla extract
- 200 g butter, softened to room temperature
- 1/2 teaspoon salt
- 1 cup toasted coconut

For the topping:
- 1 + 1/2 cups toasted coconut
- 75-100 g chocolate, melted

Instructions:

1. Prepare the Dulce de Leche:
It is recommended to prepare dulce de leche a day in advance to cool completely. Place the can of sweetened condensed milk (must contain sugar) in a large pot and submerge it almost completely in water. Simmer on very low heat for 4 hours, ensuring the water is constantly replenished with hot water. When done, allow the can to cool completely before opening.

Alternatively, you can prepare dulce de leche from milk, cream, and sugar. In a pot, combine the ingredients and simmer on low heat, stirring frequently, until the mixture becomes thick.

2. Prepare the Brown Sugar Batter:
In a large bowl, cream the softened butter with the brown sugar until fluffy and light in color. Add the eggs one at a time, mixing well after each addition. In another bowl, combine the flour, baking powder, baking soda, and salt. Alternately add the flour mixture and milk to the butter mixture, mixing until smooth.

3. Prepare the Cocoa Batter:
In a large bowl, cream the sugar with the oil. Add the egg and vanilla extract, continuing to mix. In another bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Incorporate the flour mixture into the wet mixture, mixing well.

4. Bake the Layers:
Preheat the oven to 180°C. Grease a cake or bundt pan with butter and dust with flour. Pour in the brown sugar batter first, followed by the cocoa batter. Bake for 50-60 minutes, testing with a toothpick. When done, let it cool in the pan for 15 minutes, then invert onto a plate and let it cool completely.

5. Prepare the Caramel Cream:
Toast the coconut in the preheated oven for about 6 minutes until golden. In a large bowl, mix the dulce de leche with the softened butter, vanilla extract, and salt, beating well for 3 minutes. Add the toasted coconut and mix.

6. Assembly:
Frost the cooled cake with the caramel cream on top and sides. Sprinkle the remaining toasted coconut, gently pressing to secure it.

7. Chocolate Decoration:
Melt the chocolate in a double boiler or microwave. Use a decorating tool or a piping bag to drizzle chocolate over the cake.

8. Serving:
Refrigerate the cake for at least 1 hour before slicing. Ideally, let it sit overnight for clean cuts and an intense flavor.

Practical Tips:
- If you can't find sweetened condensed milk, making dulce de leche at home is an excellent option.
- Choose a quality cocoa, preferably medium in color, to avoid a bitter taste.
- The coconut can be mixed with a bit of raw coconut to add texture.
- The cake will keep well in the refrigerator, but the flavor will be even better the next day.

Delicious Pairings:
This cake pairs wonderfully with vanilla ice cream or warm chocolate sauce. A cup of coffee or a fragrant tea will perfectly complement this decadent dessert.

Nutritional Benefits:
This cake contains nutritious ingredients such as coconut, which is rich in fiber and essential minerals. It is also a source of energy due to its natural sugar content.

Calories:
A serving contains approximately 350-400 calories, making it a delicious choice, but in moderation.

Frequently Asked Questions:
- Can I use another type of nut instead of coconut? Yes, almonds or hazelnuts would work very well.
- How can I make the cake less sweet? You can reduce the amount of sugar or use dark chocolate for decoration.

Whether it's a celebration or a moment of relaxation, this dulce de leche and toasted coconut cake will bring a smile to anyone's face. Enjoy every slice and share the joy of this dessert!

 Ingredients: Measure of the mug = 240ml FOR THE BROWN SUGAR DOUGH 1 package of butter taken out in advance and left at room temperature (soft) 1 cup of dark brown sugar 2 eggs 3/4 cup of flour 3/4 teaspoon of baking powder 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1/2 cup of whole milk FOR THE COCOA DOUGH 1 cup of white sugar 1/4 cup of oil 1 egg 1 teaspoon of vanilla extract 1/2 cup of milk 3/4 cup + 2 tablespoons of flour 1/2 cup + 2 tablespoons of cocoa 3/4 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of salt FOR THE CARAMEL CREAM 1 can of condensed milk (must contain sugar) or prepare the equivalent of dulce de leche like here: but with different quantities: 1 l of whole milk, 200ml of liquid cream, 480g of sugar, 1 pinch of baking soda, 1 pinch of salt, from which you will stop a jar because it’s a lot. 2 tablespoons of vanilla extract 200 g of butter taken out in advance and left at room temperature (soft) 1/2 teaspoon of salt 1 cup of coconut (coarse granulation) toasted (I will explain how) FOR THE TOPPING 1 + 1/2 cup of toasted coconut 75-100 g of melted chocolate

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