Home » How to Make a Coconut Cake with Caramel Sauce: A Step-by-Step Guide

How to Make a Coconut Cake with Caramel Sauce: A Step-by-Step Guide

by Christina Julia

Are you looking for a delicious dessert that is sure to impress? Look no further than this step-by-step guide on how to make a coconut cake with caramel sauce. This delectable treat is a perfect combination of sweet and creamy flavors that will tantalize your taste buds. From the moist and fluffy cake to the creamy caramel sauce, this recipe is sure to be a hit. Follow along as we walk you through the process of creating this delightful dessert.

Making a delicious coconut cake with caramel sauce is a great way to impress your friends and family. This step-by-step guide will help you make a perfect coconut cake with caramel sauce that will be sure to please.

First, preheat your oven to 350 degrees. Grease and flour a 9-inch round cake pan. In a medium bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, beat together 1/2 cup of softened butter, 1 cup of white sugar, and 1 teaspoon of vanilla extract. Add 2 eggs, one at a time, and beat until the mixture is light and fluffy. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 cup of shredded coconut and pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

To make the caramel sauce, melt 1/2 cup of butter in a medium saucepan over medium heat. Add 1 cup of brown sugar and 1/4 cup of heavy cream and stir until the sugar is dissolved. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5 minutes, stirring occasionally. Remove from heat and let cool. Serve the cake with the caramel sauce drizzled over the top.

Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. Combine the cake mix, eggs, oil, and coconut milk in a large bowl and mix until combined. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool before adding the caramel sauce.

Coconut Cake with Caramel Sauce

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 1/2 cups whole wheat flour
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup sugar
  • 1 cup coconut milk
  • 1/3 coconut oil
  • 1 teaspoon lemon juice
  • 1 tablespoon flax seeds, ground
  • 2 tablespoons water
  • For the caramel sauce:
  • 1 cup sugar
  • 2 tablespoons coconut oil
  • 1/2 cup water


  1. In a bowl, mix together the two types of flour with the baking powder and soda, but also the sugar and a pinch of salt. In another bowl, mix the lemon juice with the flax seeds and water.
  2. Let them soak for 5 minutes then stir in the coconut milk and coconut oil. Add the dry ingredients and give it a good mix to combine well.
  3. Grease a round cake pan then pour the batter into the pan.
  4. Bake in a preheated oven at 375F for 30-40 minutes.
  5. To make the sauce: Melt the sugar in a heavy saucepan. When it has an amber color, stir in the coconut oil then pour in the water. Mix well until smooth then remove from heat.
  6. Serve the cake with a drizzle of caramel sauce.

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