I love mini cakes. The last time I baked one was when I was living in Brooklyn, New York, and it was for a friend’s birthday. I didn’t drive in New York (nor did most New Yorkers) so I packed the mini cake as securely as possible into a small brown shipping box, then I walked to the subway, hopped on a train and brought it to her. No car required. Just a valid metro card. 😉 Memories like this make me miss NY sometimes. ❤

The funny thing is the kitchen I had in NY was so tiny and I baked more in that kitchen than I do now in my bigger Virginia kitchen. I think that is starting to change. I find myself thinking of things to cook or bake in my free time…I’ll keep you posted on how that goes. 😉

caramel_walnut_cake1_webcaramel_cake_cups_webcaramel_walnut_cake3_web

Back to this coconut caramel walnut cake. That’s a long name. I was thinking of coming up with a more creative name than just listing the ingredients for the name, but couldn’t think of something better. Maybe next time. The first thought was “coconut surprise” since the coconut flavor in this cake is very subtle and it kind of hits you later in the bite process. Nah, I’ll stick with the long ingredient name.

Do you listen to music when you cook? I do. I like to listen to musicians like Edith Piaf or any song in the bossa nova genre. It adds to the cooking ambiance and it helps me focus on what I need to do so that I don’t mess up. I have to admit that I attempted to bake this cake twice because I didn’t add enough wet ingredients on my first try and the cake didn’t hold. Welcome to my personal test kitchen!

My dog, Teddy, has become my assistant taste tester right next to “D.” Teddy was pretty much in the kitchen with me the entire cooking process. Teddy was such a little trooper and a nice cooking companion. He was always there when crumbs or food bits would drop onto the floor as I moved around the kitchen. It is amazing how focused dogs are when around food. Unlimited possibilities! We should all strive to be like dogs…focused and always ready for an opportunity. As you all know, life can present opportunities at any given time and that we just have to be ready and willing to take it. On that note, cheers to cake and opportunities! It’s no wonder that people celebrate good things with cake. I totally get it. 😉

Have a good week!

❤ Deborah.

 


Ingredients: 

cake:
+ 1 stick of unsalted butter (room temperature)
+ 3/4 cup of granulated sugar
+ 1/2 cup of vegetable oil
+ 3 eggs plus 1 egg yolk
+ 1 tsp. vanilla extract
+ 1 cup of coconut flour (or cake flour)
+ 1 tsp. of baking powder
+ pinch of salt
+ 1/2 cup of sour cream

caramel filling:
+ 1 stick of butter (unsalted)
+ 1 cup of granulated sugar
+ 1 (12 oz.) can of evaporated milk
+ 1 tsp. of pure vanilla extract

whipped frosting:
+ 2 egg whites
+ 3/4 cup of granulated sugar
+ 1/3 cup of water
+ 1/2 tsp. vanilla extract

toppings:
+ 1 cup of walnuts (or any nut of your choice)

Instructions:

cake:

  1. Set and preheat oven to 350 degrees.
  2. In a stand mixer or hand mixer set to medium to high speed, cream butter, sugar and vegetable oil until fully incorporated.
  3. Set mixer to medium speed, then add 3 eggs plus 1 yolk one at a time to fully incorporate with the other ingredients in the mixing bowl.
  4. After all eggs are mixed in, add the vanilla extract, then mix well.
  5. Into a separate bowl, sift the coconut flour, baking powder and salt.
  6. Set the mixer to slow speed, then alternate adding the sifted dry mixture and the sour cream into stand mixing bowl to fully incorporate with the rest of the ingredients.
  7. Grease and flour or spray 2 to 3 mini 4-1/2-inch mini cake or spring form pans.
  8. Evenly pour batter mixture into the mini cake pans.
  9. Place the mini cake pans onto a baking sheet pan that is line with a silicon mat or foil to catch any spills while baking.
  10. Bake in a preheated oven at 350 degrees for 25 to 30 minutes. Rotate baking sheet pan at the halfway mark to cook all mini cakes evenly.
  11. After cakes are fully baked, remove the baking sheet with mini cakes and place on a metal cooling rack for at least 15 to 30 minutes or until fully cooled.

caramel filling:

  1. Set stove top to medium heat, then into a medium saucepan, add the evaporated milk, sugar and butter. Mix until all ingredients have fully melted.
  2. Gradually stir mixture for 1 to 1-1/2 hours until mixture turns golden brown and into a thick, golden brown caramel consistency. Watch the mixture carefully to avoid burning the caramel.
  3. Once caramel has fully cooked, remove saucepan off of the stovetop and pour caramel mixture into a bowl to cool for at least 30 minutes.

whipped frosting:

  1. Add 1 cup of water to a saucepan and bring water to a simmer.
  2. Pour egg whites, sugar and water into a heat proof bowl, then place bowl over the saucepan of simmering water. Stir the ingredients constantly until the sugar has completely dissolved.
  3. Pour ingredients into a mixing bowl to whip ingredients at high speed with a stand mixer or a hand mixer. Whip ingredients for 3 to 4 minutes.
  4. Once you see the mixture thicken, you can add the vanilla extract to the mix, then turn the mixing speed to slow until vanilla extract has fully incorporated into the whipped frosting.

How to assemble cake:

  1. Carefully stack each cake layer one at a time on top of the cake pedestal of your choice.
  2. Place cake layer one on top of cake pedestal, then spread the cooled caramel filling on the top part of the cake with an offset spatula or spoon.
  3. Place the second cake layer on top of the caramel filling, then spread another layer of caramel filling on the top part of the second cake layer.
  4. Place the third cake layer on top of the caramel filling, then spread another layer of caramel filling on the top part of the third cake layer.
  5. With an offset spatula, place a dollop of whipped frosting on the top part of the cake and evenly spread it from the center part to the outer edges the cake.
  6. Add more whipped frosting to the side of the cake and with an offset spatula spread the frosting evenly from the sides while rotating your cake pedestal slowly in one direction.
  7. You could make this initial frosting application your “crumb coat” and place the cake in the refrigerator for at least 30 minutes to set the frosting, then take out the cake and reapply more whipped frosting to make a more even application of frosting. Since this cake is a mini cake, the crumb coat might not even be necessary. As you can see, my frosting is not at all perfect. Just have fun with this part.
  8. Take your chopped and/or crushed walnuts (or any nut of your choice) and loosely sprinkle them onto the top part of the cake.

4 thoughts on “ Coconut caramel walnut cake ”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s