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Southern-Style Caramel Cake

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A crunchy coconut cookie underneath … A caramel with condensed milk in the center … And to finish a fondant coconut cake on top … What else to say ?!

* Ingredients:

Bottom cookie:

° 150 g flour

° 1 teaspoon of yeast

° 60g grated coconut

° 100g caster sugar

° 100 g of melted butter


° 1 can of sweetened condensed milk

° 2 teaspoons of milk jam

Coconut filling:

° 4 eggs

° 100g sugar

° 300 g of coconut


* Preparation:


Mix all the dry ingredients for the dough together the flour, baking powder, sugar and coconut. Then add the melted butter and pour the preparation into your circle placed on a silicone mat, on a baking sheet. Firmly pack the dough into the bottom of the mold. Bake for 10 minutes at 200 ° hot oven.

See also  Peach Dump Cake


Pour the condensed milk into a saucepan and heat over low heat until the mixture colors and thickens (about 8 minutes), and at the end of cooking add the 2 teaspoons of milk jam. Take the mold out of the oven and let it cool and pour the caramel (condensed milk) over it, spreading it well all over.


Mix the eggs and the sugar, then add the coconut. Distribute this mixture over the caramel, tamping lightly. Cook for 25 minutes at 200 ° C in a hot oven.


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