Coconut Caramel Chocolate Chip Cake

Two Carolines_Coconut Caramel Chocolate Chip Cake.JPG

I’ve come to realize that kitchen experimentation is my favorite part of baking and cooking. I love food science and playing mad scientist, hoping it works out. Actually, if I didn’t love that so much, you might see more recipe posts from me on here, cause if I try something and I’m not enthused, I would rather throw it away than let people try it. Both literally and proverbially. But, you guys… I had a MAJOR success recently! I was trying to think of a dessert to make went through a list of favorites, but wanting to try something new. I saw an old classic recipe for chocolate chip bar cookies that I love and that’s super easy, and I thought that they would be good with coconut and things just kept going from there and before you know it, I was pouring caramel and coconut on top and broiling it. It could have been soup or success and I’m happy to report that it was success! I’m so happy with it that I want y’all to try it and tell me what you think!

Ingredients

  • 1/2 cup butter, room temperature
  • 1 overripe banana
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup oatmeal
  • 1/2 cup wheat flour
  • 1 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chocolate chips

Caramel topping (original recipe from Ree Drummond)

  • 1 packed cup brown sugar
  • 1/2 cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract
  • Coconut for topping (as much as desired, I used about a cup)

Directions:

Pre-heat oven to 350°. Prepare 11×9 pan with cooking spray and set aside.

Beat butter until soft and creamy. Add sugars and beat until fluffy. Mix in banana, then eggs, vanilla and coconut until well combined. Set aside.

In a separate large bowl, whisk together dry ingredients. Add dry ingredients and gently combine with the above mixture.

Slowly mix in chocolate chips until thoroughly incorporated.

Bake on middle rack for 25-30 minutes, or until golden.

While cake is baking, make the caramel mixture by mixing the brown sugar, half-and-half, butter, salt and vanilla in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it starts to come to a rolling boil. At this point take off heat and wait for cake to come out of the oven. Once the cake is out, turn the oven to broil. Poke small holes all over the cake and pour caramel sauce evenly over the top. Top with as much coconut as you desire (should be evenly distributed all over the cake) and return the cake to the hot oven. Watch while the caramel sizzles and the coconut starts to turn golden brown. One coconut is evenly browned, remove cake from oven and cool at least 20 minutes before serving. Best served warm.

-CK 1.0

 

Pumpkin Bread Pudding with Cinnamon Caramel Sauce

Two Carolines Pumpkin Bread Pudding.JPG

The blessed Season of the Pumpkin is upon us! There are spiced drinks, teas, cookies, etc. But have you had a Pumpkin Bread Pudding? Have you had one that has been drizzled lovingly with Cinnamon Caramel Sauce? Have you had your mind blown yet? Well, we Two Carolines are here for you—here for your pumpkin addiction needs, here to support you cozying up to all things spiced up for fall. Basically, we are here to Spice up Your Life like some other friends of yours from the 90’s.

Pumpkin Bread Pudding recipe:

  • 6 large eggs
  • 2 1/2 cups milk
  • 1 1/2 cups sugar
  • 1 cup plus 2 tablespoons whipping cream
  • 1 t. vanilla
  • 1 1-lb loaf pumpkin bread (recipe below), cubed and dried out for at least one day

Butter a 3 quart baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla. Whisk to blend well. Add bread chunks and set sit covered, in the refrigerator, for 30 minutes.

Preheat the oven to 350°. Scoop coated bread chunks into prepared baking dish, push down the bread crumbs, compacting the mixture. Add a little extra custard on top, and press down some more. Toss any extra custard. Fill a 9×13 pan filled halfway with water and place on the bottom rack, place the bread pudding on the middle rack. Cook for 1 hour, 30 minutes, or until it is set (maybe another 15 minutes). Before serving, dribble some cinnamon caramel sauce over the top. Freak out.

Cinnamon Caramel Sauce recipe:

  • 1 cup (packed) golden brown sugar
  • 1 cube butter
  • ½ cup whipping cream
  • 1 t. cinnamon

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes. Serve warm.

two-carolines-cinnamon-caramel-sauce

Pumpkin Bread recipe:

  • 2 cups flour
  • 1/4 t. nutmeg
  • 2 cups sugar
  • 1 14 oz. can pumpkin
  • 2 t. baking soda
  • 1/2 cup oil
  • 1/2 t. salt
  • 1/2 t. cloves
  • 1/2 t. cinnamon

Preheat oven to 325 degrees (350 for high altitude) and grease one large loaf pan; set aside. Mix dry ingredients into a large bowl. Stir in pumpkin and oil. Beat with until well blended. Pour batter into prepared loaf pan and bake in for 1 1/4 hours to 1 1/2 hours. Put toothpick in center to see if bread is done. Let cool before slicing. Recipe can be doubled easily, and so delicious when adding chocolate chips or a streusel!

-CK 1.0