Sponsored by Anchor a taste of home
Bert's Coconut and Caramel Layer Cake
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Sponsored by Anchor a taste of home
A decadent coconut caramel layer cake, topped with cream cheese icing – a sweet addition to any event.
Bertrand Jang, owner of Sweet & Me Bakery, has served up a classic sponge cake and taken it to the next level.
Filled with layers of velvety Anchor Cream Cheese, toasted coconut and caramel, this cake is a simple yet impressive dessert to enjoy with friends and family.
Ingredients
For the Cake:
| 190g | Anchor Butter, soften |
| 1 ½ cups | caster sugar |
| 3 | eggs |
| 1 tsp | vanilla essence |
| 2 cups | self raising flour |
| ½ tsp | cinnamon |
| pinch | salt |
| ½ cup | desiccated coconut |
| ¼ cup | Anchor Blue™ Milk |
To decorate:
| 1 cup | toasted coconut flakes |
For the caramel sauce:
| 1 cup | caster sugar |
| ¼ cup | water |
| ½ cup | Anchor Butter |
| ½ cup | Anchor Cream |
| 1 tsp | vanilla bean extract |
| Pinch | sea salt |
For the cream cheese butter icing:
| 120g | Anchor Original Cream Cheese |
| 100g | Anchor Butter |
| 2 cups | icing sugar |
| 1 tsp | vanilla bean extract |
Method
For the cake:
- Preheat oven to 160ºC fan bake. In a stand mixer, whisk Anchor Butter and sugar until pale.
- Add eggs gradually and whisk for a further 3-4 minutes until light and fluffy, scraping down the sides midway.
- Remove from bowl and sift in flour, cinnamon and salt, ensuring to not overmix.
- Add coconut, vanilla essence, Anchor Blue™ Milk, and stir until just combined.
- Divide batter into 2x 8 inch trays (20cm in diameter) and bake for 18-20minutes or until skewer comes out clean.
- Allow to cool for 1 hour before decorating.
For the caramel sauce:
- Add sugar and water to deep saucepan, allow it to dissolve slowly, stirring occasionally.
- Let it gently bubble for about 10 minutes until it caramelises and turns a beautiful amber colour.
- Remove from the heat, then add the Anchor Butter, Anchor Cream, vanilla and salt, stirring until you have a rich caramel sauce.
- Set the mixture aside to cool and then pour into a glass jar to cool completely. It will be thin at first, but will thicken as it cools.
For the cream cheese icing:
- Combine Anchor Original Cream Cheese, Anchor Butter, icing sugar and vanilla extract in the bowl of a stand mixer and beat it for 4-5 minutes until smooth, light and creamy (scrape the bowl down once or twice).
To assemble the cake:
- Place one cake onto your serving platter. Spread generously with half the cream cheese icing. Drizzle with half the caramel sauce, reserving the remainder for serving.
- Place the second cake on top. Spread over with remaining icing, then sprinkle over the toasted coconut.
- The cake can be assembled a day in advance. The flavours only get better.
NOTE
You can also make this icing with a hand-held mixer and a large bowl.