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Saturday, May 7, 2016

Italian Cream Cake + Caramel

My mom's favorite cake is coconut cake.  Her favorite cookies are Russian Tea Cakes. When I saw this recipe by Cook's Country for Italian Cream Cake, I knew this was just the cake to make for her on Mother's Day.  It has toasted, pulverized coconut in the cake, and cream of coconut is in the cream cheese frosting.  Toasted pecans are baked in to the cake, and I topped the cake with more toasted pecans.  The caramel isn't really part of a traditional Italian Cream Cake, but, c'mon, are you mad at me?


For the caramel, I used Baking a Moment's Simply Perfect Salted Caramel Sauce recipe.  I went light on the salt because I wanted to keep it sweet, sweet, sweet. I've had some caramel challenges in the past, but this recipe worked like a charm.  First you warm the cream and butter.  Then, you caramelize the sugar with corn syrup and water.  Finally, you combine it all to make the most luscious, creamy caramel of your dreams.  For the details, please visit her site. 


Do NOT pour this on your cake while it is warm.  You will melt your lovely frosting! If it is too thick, Baking a Moment recommends thinning it with water, one teaspoon at a time.


Like I mentioned before, the frosting has cream of coconut as one of the ingredients.  I wasn't familiar with this ingredient.  I found it in the Hispanic foods section at the grocery store.  Make sure to stir it up before measuring it out.  It was separated in the can, and I almost added only the solid portion. Thankfully I noticed the liquid part before I dumped it in my bowl.  After some stirring, I remeasured and it was all good.


I am so excited to share a slice of this with my mom tomorrow.  I hope she loves it!

1 comment:

  1. That looks so yummy! I think I'm coming to celebrate Mother's Day with you! ☺

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