Easy recipe Easy Recipe Double-caramel Cake

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Ingredients Cake ¼ cup unsalted butter, room temperature ½ cup brown sugar (Recipes by ingridients sugar) ¼ cup granulated sugar (Recipes by ingridients sugar) ½ tsp vanilla extract one, egg (Recipes by ingridients egg) room temperature one egg (Recipes by ingridients egg) yolk, room temperature ¾ cups pastry flour (Recipes by ingridients flour) a dash of salt (Recipes by ingridients salt) ¼ cup sour cream (Recipes by ingridients sour cream) (Recipes by ingridients cream) ⅛ tsp baking soda Caramel Glaze ¾ cup sugar (Recipes by ingridients sugar) ¼ cup white corn syrup (Recipes by ingridients corn syrup) ½ cup water (Recipes by ingridients water) ¾ cup whipping cream (Recipes by ingridients cream) Coconut Garnish one fresh coconut, cracked open Coconut Ice Cream one x about eight-ounce package of cream (Recipes by ingridients cream) cheese, room temperature ¾ cup sugar (Recipes by ingridients sugar) one cup coconut milk (Recipes by ingridients coconut milk) one tbsp lemon (Recipes by ingridients lemon) juice (Recipes by ingridients juice) one tsp coconut extract dash salt (Recipes by ingridients salt) ½ cup whipping cream (Recipes by ingridients cream) Directions Cake For, cake (Recipes by ingridients cake) preheat oven to two hundred and seventy-five°F. Easy Recipe Double-caramel Cake. Grease and flour (Recipes by ingridients flour) a six-inch heart shaped cake (Recipes by ingridients cake) pan. In a mixer fitted with the paddle attachment (or with an electric mixer), cream (Recipes by ingridients cream) butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often. Easy Recipe Double-caramel Cake. Add egg (Recipes by ingridients egg) and yolk, beating well. Sift together flour (Recipes by ingridients flour) and. salt (Recipes by ingridients salt) In a separate bowl combine sour cream (Recipes by ingridients sour cream) (Recipes by ingridients cream) and baking soda. Add flour (Recipes by ingridients flour) and sour cream (Recipes by ingridients sour cream) (Recipes by ingridients cream) alternately to sugar (Recipes by ingridients sugar) mixture, beginning and ending with the. flour (Recipes by ingridients flour) Scrape cake (Recipes by ingridients cake) batter (Recipes by ingridients batter) into prepared pan. Bake for twenty minutes at two hundred and seventy-five°F, then turn up oven to three hundred and twenty-five°F and bake for an additional twenty minutes or until a tester inserted in the centre of the cake (Recipes by ingridients cake) comes out clear. For caramel glaze, bring, sugar (Recipes by ingridients sugar) corn syrup (Recipes by ingridients corn syrup) and water (Recipes by ingridients water) up to a boil in a heavy-bottomed saucepan. Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in. water (Recipes by ingridients water) Cook for about about ten minutes, until sugar (Recipes by ingridients sugar) turns an amber colour. Remove from heat and whisk in, cream (Recipes by ingridients cream) taking care as it will steam. Allow to cool, then chill until ready to use. Easy Recipe Double-caramel Cake. For coconut garnish, peel off outer husk of coconut and peel shavings with a vegetable peeler. Easy Recipe Double-caramel Cake. Spread onto a parchment-lined baking tray and bake in a three hundred and fifty°F oven until lightly browned, about about ten minutes. Easy Recipe Double-caramel Cake. To assemble, slice heart cake (Recipes by ingridients cake) in half and spread (Recipes by ingridients spread) with caramel (if caramel has is too firm, heat in microwave), sprinkle with a few coconut shavings and top with second cake (Recipes by ingridients cake) layer. Pour caramel over entire, cake (Recipes by ingridients cake) spreading it with a spatula so that all of the cake (Recipes by ingridients cake) is covered. Easy Recipe Double-caramel Cake. Press coconut shavings onto sides of cake (Recipes by ingridients cake) and chill until ready to serve. Coconut Ice Cream Beat cream (Recipes by ingridients cream) cheese and. sugar (Recipes by ingridients sugar) Add, coconut milk (Recipes by ingridients coconut milk) lemon (Recipes by ingridients lemon), juice (Recipes by ingridients juice) extract and. salt (Recipes by ingridients salt) Whip cream (Recipes by ingridients cream) to soft peaks and fold in. Easy Recipe Double-caramel Cake. Freeze in ice (Recipes by ingridients ice) cream (Recipes by ingridients cream) maker according to manufacturers instructions. Scrape ice (Recipes by ingridients ice) cream (Recipes by ingridients cream) from maker into a non-reactive container and chill until firm, about about four hours..