Coconut Caramel Spice Cake

This remarkable coconut caramel spice cake offers a perfect balance of warm spices, tropical coconut, and rich caramel in every bite. With a surprise ingredient of cottage cheese that creates an exceptionally moist crumb without adding noticeable flavor, this cake delivers a unique texture that's dense yet tender. The toasted coconut flakes on top develop a beautiful golden color during baking, while the homemade caramel sauce drizzled over the warm cake seeps slightly into the surface, creating an irresistible sticky-sweet layer. Perfect for fall gatherings or anytime you're craving something beyond ordinary cake, this recipe combines simple ingredients in a way that creates something truly special.

I discovered this recipe in my grandmother's handwritten cookbook and was immediately intrigued by the cottage cheese. The first time I served it at a family gathering, I kept the secret ingredient to myself until everyone had taken their first bites and started raving about how moist and flavorful it was. My uncle, who claims he doesn't like cottage cheese, had two slices before I revealed what made it so special! Now it's become my signature fall dessert. Last Thanksgiving, instead of the traditional pies, I brought this cake, and my mother-in-law (who rarely asks for recipes) requested to know how I made it. Even my picky niece who 'doesn't like spice cake' cleaned her plate and asked for seconds.

Ingredients You'll Need

For the Cake

• ¾ cup granulated sugar (150 grams): Provides just the right level of sweetness to balance the spices
• ½ cup shortening: Creates a tender texture; can substitute with unsalted butter for a more buttery flavor
• 3 large eggs: Adds structure and richness to the batter
• ½ cup full-fat cottage cheese (small curd if possible): The secret ingredient that creates exceptional moisture without adding flavor
• ⅓ cup cold water: Helps thin the batter to the perfect consistency
• 1 teaspoon vanilla extract: Enhances all the flavors in the cake
• 1½ cups all-purpose flour (195 grams): The foundation of the cake structure
• 2 teaspoons baking powder: Provides proper rise
• ½ teaspoon salt: Balances sweetness and enhances flavor
• ½ teaspoon baking soda: Works with the cottage cheese for additional leavening
• 1 teaspoon instant coffee granules: Deepens and enhances the spice flavors without adding coffee taste
• ½ teaspoon cinnamon: Provides warming spice notes
• ½ teaspoon ground allspice: Adds complexity to the spice profile
• ½ teaspoon ground cloves: Contributes depth and richness to the spice blend
• ½ cup chopped pecans: Adds delightful texture and nutty flavor throughout
• ¼ cup sweetened flaked coconut: Creates a beautiful toasted topping

For the Caramel Glaze

• ⅓ cup salted butter: Forms the rich base of the caramel sauce
• 1 cup packed brown sugar (200 grams): Provides the classic caramel flavor
• ¼ cup whole milk: Creates the perfect pourable consistency; half-and-half can be substituted

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Step-by-Step Cooking Instructions

Prepare Your Workspace:

Begin by preheating your oven to 350°F (175°C). This moderate temperature allows the cake to bake evenly while developing those beautiful golden edges. While the oven heats, grease the bottom of a 9×13-inch baking pan. Focusing on the bottom is sufficient as the sides will naturally pull away during baking. Gather all your ingredients and measure them out before beginning to ensure a smooth baking process.

Create the Cake Base:

In a large mixing bowl, beat together the granulated sugar and shortening using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step incorporates air into the fat-sugar mixture, which is essential for proper texture. The mixture should look creamy and slightly lighter in color when properly creamed.

Add the Wet Ingredients:

Add the eggs one at a time, beating well after each addition until fully incorporated. This gradual addition prevents the batter from curdling or separating. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Next, add the cottage cheese, cold water, and vanilla extract. Mix until well combined – the mixture might look slightly curdled due to the cottage cheese, but this is normal and will smooth out when the dry ingredients are added.

Combine the Dry Ingredients:

In a separate medium bowl, whisk together the flour, baking powder, salt, baking soda, instant coffee granules, cinnamon, allspice, and cloves until thoroughly combined. This even distribution of leavening agents and spices ensures consistent flavor and texture throughout the cake. The coffee granules won't make the cake taste like coffee but will enhance and deepen the spice flavors.

Finish the Batter:

Gradually add the dry ingredient mixture to the wet ingredients, mixing on medium-low speed just until combined. Be careful not to overmix, as this can develop too much gluten and result in a tough cake. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. Once the batter is smooth, gently fold in the chopped pecans using a rubber spatula, distributing them evenly throughout the mixture.

Prepare for Baking:

Pour the finished batter into your prepared 9×13-inch baking pan, using a spatula to spread it evenly to the corners. Give the pan a gentle tap on the counter to release any large air bubbles. Evenly sprinkle the flaked coconut over the top of the batter – during baking, this coconut will toast to a beautiful golden brown, adding both visual appeal and delicious flavor.

Bake to Perfection:

Place the pan in the center of your preheated oven and bake for 30-40 minutes. The exact timing can vary based on your oven, so begin checking at the 30-minute mark. The cake is done when the center springs back when lightly touched with your fingertip. Another test is to insert a toothpick into the center – it should come out clean or with a few moist crumbs attached, but no wet batter.

Create the Caramel Glaze:

While the cake is baking, prepare your caramel glaze. In a small saucepan, combine the salted butter and packed brown sugar. Heat over low heat, stirring constantly until the butter is completely melted and the mixture is smooth. This slow heating prevents the sugar from crystallizing. Once smooth, add the whole milk and increase the heat slightly. Bring the mixture to a low boil, then reduce heat and simmer for exactly 3 minutes, stirring occasionally. Remove from heat and set aside to cool for 10 minutes – this cooling period allows the caramel to thicken to the perfect consistency for glazing.

Finish and Glaze:

When the cake is done, remove it from the oven and place it on a wire rack. Allow it to cool in the pan for about 10 minutes before adding the glaze. This slight cooling prevents the glaze from being completely absorbed while still allowing some to soak into the cake's surface. After the glaze has cooled for 10 minutes, pour or spread it evenly over the warm cake. The glaze will continue to set as the cake cools, creating a sticky-sweet topping that perfectly complements the spiced cake beneath.

Cool and Serve:

Allow the glazed cake to cool completely to room temperature before serving, which typically takes 1-2 hours. This cooling time allows the flavors to develop and the glaze to set properly. For the best presentation and flavor, top individual slices with a dollop of freshly whipped cream when serving. The cool creaminess provides a beautiful contrast to the warm spices and sweet caramel.

My first attempt at this cake taught me a valuable lesson about caramel! I let the glaze boil too vigorously and it hardened almost immediately when poured onto the cake. Now I keep it at a gentle simmer and watch the clock carefully for exactly 3 minutes. I've also discovered that allowing the cake to sit overnight before serving intensifies the flavors beautifully – something about giving those spices time to meld makes a noticeable difference. When fresh berries are in season, I sometimes serve slices with a handful of raspberries or blackberries alongside, as their slight tartness creates a wonderful balance with the sweet caramel.

Perfect Storage

This cake keeps beautifully at room temperature in an airtight container for up to 3 days. In fact, many people (myself included) think it tastes even better on the second day as the flavors continue to develop and the moisture from the caramel permeates the cake even more. For longer storage, you can freeze individual slices or the entire cake for up to 6 weeks. To freeze, wrap tightly in plastic wrap, then aluminum foil, and place in a freezer bag or container. Thaw at room temperature before serving.

Serving Suggestions

While this cake is delicious on its own, there are several ways to elevate it for special occasions. A dollop of freshly whipped cream is the classic accompaniment, but for a more decadent presentation, try serving with a scoop of vanilla bean ice cream alongside. The contrast of cold ice cream with the spiced cake is heavenly. For a dinner party, drizzle individual serving plates with extra caramel sauce in a decorative pattern before placing the cake slice on top. A light dusting of ground cinnamon or freshly grated nutmeg adds a beautiful finishing touch.

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Variation Ideas

This versatile cake can be adapted in several ways while maintaining its unique character. Add 1/2 cup of golden raisins or dried cranberries to the batter for little bursts of fruit flavor. For a tropical twist, include 1/2 teaspoon of ground ginger in the spice mix and substitute 1/4 cup of the water with pineapple juice. To make it even more coconut-forward, add 1/2 cup of coconut to the batter in addition to the topping. For special occasions, stir 2 tablespoons of rum into the caramel sauce just after removing it from the heat for a sophisticated adult version.

I love making this cake when the first cool breeze of autumn arrives. There's something about the combination of warm spices and sweet caramel that creates the perfect transition from summer to fall. What makes this recipe truly special is how seemingly simple ingredients transform into something so unique. I'll never forget serving it to my grandmother (whose recipe box it came from) and seeing the recognition in her eyes before she even took a bite. 'My mother used to make this!' she exclaimed, even though I'd found the recipe in her own handwriting. That's the magic of these heritage recipes – they connect us across generations with flavors that feel like coming home.

Frequently Asked Questions

→ What does cottage cheese do in this cake?

Cottage cheese is the secret ingredient that adds moisture and richness without making the cake heavy. You won't taste it in the final product.

→ Can I skip the instant coffee?

Yes, the instant coffee simply enhances the spice flavors but isn't essential. The cake will still taste delicious without it.

→ How do I store this cake?

Store in an airtight container at room temperature for up to 3-4 days. The caramel keeps it moist.

→ Can I make this cake ahead of time?

Yes, this cake actually gets better a day after baking as the flavors meld. Make it a day ahead and add the whipped cream just before serving.

→ What can I use instead of shortening?

Equal amounts of butter can be substituted for the shortening. The texture may be slightly different but still delicious.