Sunday, August 19, 2012

Coconut Caramel Cake

I'm always looking for lighter and more interesting ways to bake "cake mix" cakes. I've tried the pumpkin/yellow cake mix combo, the angel food/pineapple combo, changing applesauce or pureed fruit for the oil/water, etc, etc ... but the texture is never quite right (usually very dense).  Then ... I was browsing online and came across a random cake that used lite coconut milk as one of the ingredients.

"Well", I said to myself, "if you can substitute the water, oil and eggs for pumpkin or pureed fruit, then why can't I do the same with coconut milk?"  That's where my new method was born (I tried to find someone who'd tried this before, but had no luck ... online at least).  You do need to add eggs, but the texture is amazing - so rich, yet surprisingly light.  You can use this method for any regular cake mix ... Not sure about angel food, but it's on the list to try.  Enjoy!

1 caramel cake mix, dry
1 can of lite coconut milk
2 eggs

One jar Dolce de Leche
Light Cool Whip
1/3 cup angel flake sweetened coconut


Beat eggs for about a minute.  

Add the cake mix and coconut milk, and mix to combine.  (I'm very blessed to have my two trusty sous-chefs helping me out today. :) )

Pour into an 8x8 baking pan and bake at 350 for 28-40 minutes (test with a toothpick for doneness).

While the cake is still hot, spoon dulce de leche on top.  After about a minute, the Dulce de Leche will soften - spread all over the top of the cake. Refrigerate until completely cool.

Toast coconut in a 400 degree oven, stirring ever few minutes until golden and crisp.

Right before serving, top with Cool Whip and sprinkle with toasted coconut.