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Coconut Caramel Apple Cake

Prep Time30 mins
Cook Time1 hr 40 mins
Total Time2 hrs 10 mins
Course: Dessert
Keyword: bundt, cake, coconut caramel, scrapple

Equipment

  • 10" bundt pan
  • hand mixer

Ingredients

Coconut Caramel Sauce:

  • 2 13.5 oz cans of coconut milk*
  • 4 tbsp honey
  • 1 tsp pure vanilla extract
  • 3/4 cup brown sugar*
  • 1/2 tsp salt
  • 2 tbsp unsalted butter

Apple Cake:

  • 1 cup brown sugar*
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda 
  • 1 tsp salt
  • 1 tsp ground cinnamon 
  • 1/4 tsp fresh ground nutmeg*
  • 1/8 tsp ground ginger 
  • 1/4 tsp ground coriander 
  • 1/2 cup (1 stick) softened unsalted butter
  • 1/2 cup sour cream 
  • 1/2 cup canola oil*
  • 3 eggs, beaten
  • 1/2 tsp pure vanilla extract
  • 5 small-medium gala apples thinly sliced 
  • 1/4 cup tender flake sweetened coconut (for topping)

Instructions

  • Making the Caramel: In a medium saucepan, bring all caramel sauce ingredients to a boil. Once boiling, reduce heat to medium-low and simmer, stirring occasionally for 20-25 minutes- until the mixture is reduced to about 1/4 volume, thickened, and takes on a rich golden color.
    2. Once desired consistency is reached, turn off the heat, take the caramel off the hot burner and allow it to cool completely.
    3. Once the caramel sauce is cooled to room temperature. transfer the sauce to a jar or airtight container, and store in the refrigerator until ready to use.
    4. Making the Cake: Preheat oven to 325 degrees.
    5. Grease a 10 inch bundt pan liberally with butter, or cooking spray.
    6. Whisk the dry ingredients together well in a large bowl, and slice the apples into thin, consistent slices (I leave the skin on).
    7. Add all but the apple slices to the bowl with the dry ingredients, and combine with a hand mixer until well combined, and a thick batter forms (about 1 minute).
    8. Fold the apple slices into the mixture with a silicone spatula (or your hands, briefly) until well incorporated.
    9. Transfer batter to the greased bundt pan in an even layer.
    10. Place bundt pan on the middle rack in the oven and bake for 55-70 minutes, until a toothpick inserted in the center of one side of the bundt pan comes out clean.
    11. Remove cake from the oven and allow to cool completely.
    12. Once the cake is cooled, carefully run a butter knife on the sides of the cake to make sure it fully released from the pan. Place a plate over the bundt pant and turn over onto plate (cake should pop right out- if not, don't panic, try carefully running the butter knife again and repeat).
    13. At this point, you could add the caramel and toasted coconut to the cake, but I like to chill both the cake and the coconut caramel overnight to ensure the caramel lays thickly and nicely on the cake.
    14. Decorating the cake and making the toasted coconut: When you are ready to decorate the cake, preheat the oven to 350 degrees.
    15. Lay the sweetened coconut on a parchment-lined baking sheet in an even layer. Bake at 350 degrees for 5-6 minutes (checking occasionally to make sure it doesn't burn), until golden brown and toasted. Cool to room temperate before using.
    16. Layering the caramel sauce onto the cake: Spoon the caramel sauce liberally over the cake, following the ridges of the bundt pan design, and making sure to drizzle on the outer and inner walls (center) of the cake (caramel sauce can be used right from the fridge!). Once the toasted coconut is cool enough to handle, liberally sprinkle it over the cake/caramel sauce. Serve immediately, or transfer to the refrigerator until ready to serve, Cake keeps covered in the refrigerator for up to one week.