Description
A rich and moist Gooey Coffee Caramel Cake featuring a strong coffee-infused batter topped with a luscious coconut cream caramel glaze. Perfect for coffee lovers seeking a decadent dessert with a tropical twist.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 cup brewed strong coffee
- 1 tsp vanilla extract
Caramel Topping
- 3/4 cup brown sugar
- 1/2 cup coconut cream
- 1 tbsp agar-agar powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, eggs, brewed strong coffee, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to ensure a tender cake crumb without overworking the batter.
- Bake the Cake: Pour the prepared batter into the greased baking pan. Place it in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Caramel Topping: While the cake bakes, heat the coconut cream and brown sugar together in a saucepan over medium heat, stirring continuously until smooth. Add in the agar-agar powder and continue stirring until the mixture thickens suitably to form the caramel glaze.
- Finish and Serve: Allow the cake to cool completely. Once cooled, drizzle the coconut caramel topping generously over the cake before slicing and serving.
Notes
- Ensure the coffee is strong and freshly brewed for the best flavor impact.
- Do not overmix the batter to keep the cake light and tender.
- Allow the cake to cool fully to let the caramel set properly on top.
- Agar-agar is used as a vegan-friendly substitute for gelatin to thicken the caramel.
- The cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
