Perfect with a steaming cup of hot chocolate.
1 ¾ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ cup Southern Accents Coconut Cake Liqueur
1-teaspoon coconut extract
½ teaspoon almond extract
1 ¼ cups unsalted butter, softened
½ cup sugar
½ cup light brown sugar
½ cup buttermilk
2 tablespoons dulche de leche
2 tablespoons heavy cream
2 tablespoons Southern Accents Coconut Cake Liqueur
toasted coconut (as much or as little as you like)
- Heat oven 325F. Spray a coffee cake pan or (6 cup) loaf pan with no-stick baking spray.
- In bowl, whisk flour, cornstarch, salt and baking soda; set aside.
- In a large measuring cup, whisk eggs, liqueur and extracts until blended; set aside.
- In large mixer bowl, beat butter until creamy. Add both sugars and beat on high until light and fluffy—a good 2 minutes.
- With mixer on low speed, slowly pour egg mixture in and continue beating until incorporated—mixture will look curdled.
- Add flour mixture, 1/3rd at a time, alternating with buttermilk just until dry ingredients are moistened.
- Pour batter into prepared pan.
- Bake 60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes before inverting onto a rack.
- Meanwhile, in small saucepan over medium heat, stir dulche de leche, heavy cream and coconut liqueur; bring to a low boil. Simmer mixture until it reduces down to ¼ cup.
- While cake is still warm spread glaze over top and sprinkle with toasted coconut.
- Category: dessert
- Method: baking
Keywords: cake, duche de leche, coconut, coffee cake