Chocolate Coconut Caramel Cake

cakebycourtney.com

Mazie Smith

subheading: FOR THE CHOCOLATE CAKE:

1 ¼ cups (150 g) all-purpose flour

1 cup (200 g) granulated sugar

⅓ cup (35 g) dark cocoa powder

1 teaspoon (4 g) baking soda

½ teaspoon (2 g) baking powder

½ teaspoon (3 g) kosher salt

½ cup (120 g) buttermilk, at room temperature

¼ cup (55 g) vegetable oil

2 eggs, at room temperature

½ teaspoon (2.1 g) pure vanilla extract

½ cup (118 g) hot water

subheading: FOR THE GANACHE:

1 cup (170 g) dark or semi sweet chocolate chips

½ cup (115.5 g) heavy whipping cream

subheading: FOR THE SHORTBREAD CRUMBS:

¼ cup (50 g) granulated sugar

¾ cup (169.5 g) unsalted butter, room temperature

2 cups (240 g) all-purpose flour

subheading: FOR THE SHORTBREAD BUTTERCREAM:

1 ¼ cups (150 g) shortbread cookie crumbs

½ cup (120 g) milk

1 teaspoon (6 g) salt

6 tablespoons (84.75 g) butter, slightly chilled

1 ½ cups (187.5 g) powdered sugar

subheading: FOR THE COCONUT FILLING:

1 cup (200 g) granulated sugar

½ cup (118 g) water

2 teaspoons (14 g) corn syrup

⅔ cup (154 g) heavy whipping cream

1 teaspoon (4.2 g) pure vanilla extract

2 teaspoons (12 g) salt

14 oz. bag of sweetened shredded coconut

Directions at cakebycourtney.com

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