Chocolate Caramel Coconut Cake Food

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

CHOCOLATE CARAMEL COCONUT CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3-4 liners - this recipe makes about 15-16 cupcakes. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and coconut extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coconut milk and shredded coconut until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no large lumps stuck at the bottom of the bowl. The batter will be slightly thick with a few lumps of shredded coconut.
• Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
• Using a sharp knife, cut a circle/hole into the center of the cooled cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 teaspoon of caramel inside the cupcake- or however much will fit. Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Repeat with all cupcakes.
• Prepare frosting and frost cooled cupcakes. I used the Wilton #12 round piping tip. Top with any leftover caramel and toasted coconut, if desired.

CHOCOLATE-CARAMEL-COCONUT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Add dry ingredients for cake into a medium sized bowl.
• 3. Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
• 4. While you are beating the cake bring the coffee to a boil in a sauce pan.
• 5. Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
• 6. This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
• 7. Take the 1/2 cup coconut and divide between the two pans. Sprinkle on top and push down into the batter with a spoon until submerged.
• 8. Put pans in the oven and set timer to 35 minutes.
• 9. While the cake is baking you should prepare your filling and icing.
• 10. For the caramel coconut filling- add shortening and butter to a bowl and mix with a mixer until blended. add powdered sugar and blend until smooth.
• 11. Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
• 12. Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
• 13. Add the coconut and stir until incorporated and put in refrigerator.
• 14. For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
• 15. Add the cocoa and vanilla and mix until completely combined.
• 16. While beating with a mixer alternate the powdered sugar and milk until fully combined.
• 17. Put chocolate icing in refrigerator.
• 18. Let the cake cool completely before attempting to frost.
• 19. Take the first layer and remove from pan onto a cake platform.
• 20. Take a knife and slice the cake horizontally to form two layers.
• 21. Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer.
• 22. Put the next layer on top of the filling. Spread this layer with chocolate icing and then top with a thick layer of the coconut filling.
• 23. Cut the other cake horizontally and add another layer to the cake.
• 24. Add the remaining coconut filling to this layer and top with the last cake layer.
• 25. Frost the entire outside of the cake with the chocolate icing.
• 26. Take the coconut for the topping and mix 2 cups unsweetened and three cups sweetened coconut on a large baking sheet. Spread out to a single layer.
• 27. Set in oven and bake at 350 stirring every 2 minutes until toasted. Depending on your oven it may be less than 10 minutes just make sure you are checking it or else it may scorch.
• 28. let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
• 29. Take the coconut working with small handfuls at a time and pack into the coconut cake. It is okay to press on the cake you want the coconut to stick completely. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake.
• 30. Drizzle the cake with chocolate syrup and caramel syrup.

CHOCOLATE CARAMEL-CREME CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
• Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CARAMEL CHOCOLATE CAKE

Steps:

• In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.

CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
• Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
• Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
• For filling:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
• For Frosting:
• Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
• Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

BAKER'S GERMAN'S CHOCOLATE, CARAMEL & COCONUT BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat butter and sugar in medium bowl with mixer until light and fluffy. Add vanilla and flour; mix well. Press onto bottom of prepared pan.
• Bake 20 to 25 min. or until lightly browned. Cool 10 min.
• Microwave caramel bits and milk in large microwaveable bowl on HIGH 2 min.; stir until bits are completely melted and mixture is well blended. Add coconut; mix well. Spread evenly over crust.
• Melt chocolate as directed on package; drizzle over dessert. Cool completely.
• Run knife around edges of pan to loosen dessert. Use foil handles to remove dessert from pan before cutting into bars.