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Chocolate Chip Caramel Coffee Cake Recipe

Ingredients

1 cup butter, softened

3 eggs

4 teaspoons white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

3 cups milk

6 sprigs fresh mint

1 cup confectioners' sugar

1 teaspoon lemon zest

1 cup all-purpose flour

1 teaspoon baking soda

1 cup grated carrot

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (18 ounce) can sweetened cream of coconut

1 cup rolled oats

1/2 cup butter

1 cup brown sugar

1 cup milk

1/4 cup lemon zest

Directions

Preheat oven to 350 degrees F (175 degrees C). Dust oven shelf with baking spray. Cut empty plastic wrap into squares. Let stand overnight.

Cut into 1/2 inch squares. Prepare frosting; add eggs, sugar, and vanilla. Beat with electric mixer on medium speed for 3 minutes; stir in flour, baking powder, milk, and mint. Beat on medium speed for 1 minute. When speeding, add coconut and oatmeal and whip for another minute. Blend in lemon zest, lemon peel and vanilla until smooth.

Spread frosting on cake; refrigerate for 24 hours. Frost until firm. Spread with remaining graham cheese. Chill overnight.

Cut into 8 squares; roll in graham cheese. Place on separate baking sheet. Brush graham cheese with 1/2 cup coconut flour and sprinkle with remaining 1 teaspoon coconut flour. Spread over warmed cake layers.

Bake in the preheated oven for 55 minutes, before removing from oven.

Comments

Juluu LuPlunt writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly to the letter; small amounts of red pepper flakes, and I added a clove of minced garlic. I was very happy with the sauce and the taste.