Caramelized Coconut Cake Recipe

Step 1: To begin making Caramelized Coconut Cake, in a pan, combine 1/2 cup of sugar along with 2 tablespoons of water and heat it on medium-low flame

Step 2: Do not mix or touch the sugar-water sugar, once the sugar gets caramelized and reaches a deep brown colour, reduce the heat to lowest and add butter

Step 3: Whisk vigorously using a hand-whisk and then add the grated coconut

Step 4: Mix well for about 30 seconds and then remove from heat

Step 5: Keep aside to cool down

Step 6: Preheat the oven at 180°C and grease your baking pan with soft butter and dust it with flour

Step 7: In a mixing bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, and salt

Step 8: Sift through a fine sieve and keep aside

Step 9: In a separate bowl, add eggs and beat using an electric beater for 15 seconds

Step 10: Now add the remaining 1/2 cup sugar and beat till the mixture becomes pale and fluffy

Step 11: This will take about 2-3 minutes

Step 12: Now add oil, coconut milk, and vanilla extract to the egg mixture and beat till everything is well incorporated

Step 13: Next, add the caramelized coconut and beat at lowest speed till well mixed

Step 14: You don't have to completely cool the caramelized coconut before adding it to the batter

Step 15: Lukewarm is fine

Step 16: Now, add the sifted flour mixture and gently fold in with the help of a spatula

Step 17: Do not over mix

Step 18: Pour the prepared batter in the greased pan and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean

Step 19: Serve Caramelized Coconut Cake at tea time along with a cup of hot Punjabi Style Espresso Coffee and some Kucho Nimkis to much on the side