Hidden Caramel Cake

Tender vanilla coconut cake hides a layer of sweet caramel within

Hidden Caramel Cake

October has arrived and brought with it the most desirable of post-equinox promises: cooler, almost-chilly mornings and a breath of fresh air. The world is new again, and I've reawakened to unexpected autumn delights*: newly crafted spiderwebs, unapologetically crunchy leaves, and fall spices in the air. To celebrate my favorite time of year, I offer my own seasonal surprise in treat form: hidden caramel cake!

At first glance, we might see nothing remarkable, a hastily-baked afterthought. But not so! A closer look reveals a soft, rich vanilla cake, not too sweet, flavored with toasted coconut and made tender with cream cheese. What a relief that this cake is more than meets the eye, but then comes the real surprise: sandwiched in the middle is a hidden layer of caramel, smooth and sweet, the perfect complement to the vanilla coconut crumb. To think we might have overlooked this marvel of a treat!

What's in hidden caramel cake?

• Shredded, unsweetened coconut: adds a bit of chewiness and coconutty flavor

• Unsalted butter: provides moisture, richness, and flavor

• Cream cheese: makes the cake tender and tangy

• Sugar: cake requires sweetness

• Vanilla extract: everything is better with vanilla

• Eggs: help emulsify the batter and add richness

• All-purpose flour: provides structure for the cake

• Baking powder: helps the cake rise

• Kosher salt: balances the sweetness

• Milk: adds moisture to the batter

• Caramel sauce: the hidden surprise!

The steps are simple and come together quickly:

1. Toast the coconut.

2. Cream together the butter, cream cheese, sugar, and vanilla.

3. Incorporate the eggs, dry ingredients, and milk into the batter.

4. Spread half the batter in the prepared pan.

5. Add the caramel layer to the pan, and then spread the rest of the batter on top.

6. Bake, cool, slice, and enjoy!

This treat is a true delight: a cozy combination of rich vanilla cake, chewy coconut, and caramelly sweetness waiting underneath a perfectly ordinary exterior. To those of you seeking wonder in unassuming places, I beckon you towards hidden caramel cake!

Our Unassuming, Seemingly Ordinary Cake

*"And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it."

~Roald Dahl, The Minpins (1991)

---

Hidden Caramel Cake Makes 1 9x9 pan, 12-16 squares

Author: Ambika

This seemingly ordinary cake is bursting with flavor! Hidden inside the rich vanilla coconut cake is a layer of smooth caramel, the most wonderful sweet surprise. It's perfect for an early fall weekend, and I hope you enjoy it!

Prep. Time: 25-30 mins Total Time: 2 hrs

Ingredients

• 3/4 cup shredded, unsweetened coconut

• 6 tablespoons (1/2 stick) unsalted butter, softened

• 6 tablespoons (1/2 block) cream cheese, room temp.

• 1/2 cup sugar

• 2 teaspoons vanilla extract

• 3 eggs, room temp.

• 2 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 3/4 teaspoon kosher salt

• 1/2 cup milk, room temp.

• 1 cup caramel sauce (I use the Trader Joe's brand)

Helpful Equipment: 9x9 baking pan, parchment paper, baking spray, offset spatula (optional)

Directions

1. Preheat the oven to 350°F. Line the baking pan with two strips of parchment paper, one east-west and the other north-south (so that you may easily lift the cake out of the pan when it's finished). Spray the parchment with baking spray.

2. Toast the coconut: In a pan on the stove, warm the shredded unsweetened coconut over medium-low heat, tossing frequently with a spatula. When the coconut turns light brown and smells heavenly, remove from the heat and place the coconut in a bowl to cool down.

3. Make the cake batter: In a mixing bowl, beat together the butter, cream cheese, sugar, and vanilla until light and fluffy, 2-3 minutes. Add the eggs one at a time, beating after each addition until each is incorporated into the batter.

4. Beat in the flour, baking powder, and salt until just combined. Take care not to overmix! Add the milk and beat on low until just combined. The batter will be thick! Fold in the cooled toasted coconut. You should have approximately 4 cups of cake batter.

5. Prepare the pan: This step takes a bit of patience! Pour 2 cups of cake batter into the prepared pan and smooth it into an even layer with a knife or offset spatula. Pour the caramel onto the batter layer and carefully spread it to the edges (take care not to let it combine with the batter). Then spoon the remaining 2 cups of cake batter on top of the caramel and gently smooth it to the edges. Please refer to the pictures in the post as a guide.

6. Bake: Place in the oven for 35-40 minutes, until the top is golden brown and a toothpick comes out clean. Cool in the pan for 15 minutes.

7. Remove the cake from the pan: Run a sharp knife around the edges of the cake--including the corners!--to help unstick the parchment paper (and any escaped caramel) from the sides of the pan. Then use the parchment strips as handles to remove the cake from the pan. Place the cake on a wire rack to cool completely. Once the cake is cool, cut into squares, and enjoy!

How to Store: Store the cake in the fridge for up to three days.

Hidden Caramel Cake

Did you try this recipe? Feel free to leave any comments or questions below!