Moist Coconut Caramel Spice Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
¾ cup granulated sugar (150 grams)
02 -
½ cup shortening
03 -
3 large eggs
04 -
½ cup full-fat cottage cheese (small curd if possible)
05 -
⅓ cup cold water
06 -
1 teaspoon vanilla extract
07 -
1 ½ cups all-purpose flour (195 grams)
08 -
2 teaspoons baking powder
09 -
½ teaspoon salt
10 -
½ teaspoon baking soda
11 -
1 teaspoon instant coffee granules
12 -
½ teaspoon cinnamon
13 -
½ teaspoon ground allspice
14 -
½ teaspoon ground cloves
15 -
½ cup chopped pecans
16 -
¼ cup flaked sweetened coconut
→ For the Glaze
17 -
⅓ cup salted butter
18 -
1 cup packed brown sugar (200 grams)
19 -
¼ cup whole milk
→ For Topping
20 -
Whipped cream
# Instructions:
01 -
Preheat oven to 350°F. Grease the bottom of a 9x13 baking pan
02 -
Using a hand mixer, blend sugar and shortening. Add eggs and mix well. Then mix in cottage cheese, water and vanilla
03 -
In a separate bowl, whisk together flour, baking powder, salt, baking soda, instant coffee, cinnamon, allspice and cloves
04 -
Add dry ingredients to wet ingredients, mix until well blended. Fold in chopped pecans
05 -
Pour batter into prepared pan. Sprinkle with coconut. Bake for 30-40 minutes until center springs back when touched
06 -
In a saucepan, melt butter with brown sugar. Add milk, bring to low boil and simmer for 3 minutes
07 -
Cool glaze for 10 minutes, then drizzle over cake. Top with whipped cream before serving
# Notes:
01 -
Butter can be substituted for shortening
02 -
Instant coffee enhances spice flavors but can be omitted
03 -
Whole milk gives the best caramel sauce results