Maybe not growing your own, but it was criminal to use a bag of pre-shredded coconut instead of getting a coconut and shredding it just before use (a food processor with a shredding blade works great).
This recipe is bringing back memories. I remember the first cake that I wanted made for my birthday was a coconut cake. It came in the women's weekly cookbook for cakes, and it had a pink icing that, if I remember correctly, used condensed milk so it'd simulate coconut ice. It was so decadent, and despite the fact that half of the family hated coconut, the entire thing was eaten up in a heartbeat
@@homeland1128Shredded coconut can be a very acquired taste on cakes where that texture isnt common at all outside of coconut cake and the standard german chocolate you find at a supermarket. I personally hate the soggy barely-crunchy texture of it on cake when it isnt toasted
You shouldn't include dulce de leche on the baking of the cake (you saw the results yourself), it's way better to cut the cake after baking (and cooling) spread the dulce de leche around, put the top on, and then adding the frosting, that's how we do it in Argentina.
3:00 I work in a grocery store bakery, and the way we apply coconut/almonds/etc. to the sides of a cake is to put your topping out on a sheet pan, pick up the cake (assuming it's on a board or base of some kind, obviously), and then hold the cake over the pan at a little bit of an angle as you half-smush, half-throw your topping onto the sides (it *is* a bit of an art), turning the cake round in your hand to cover all the sides without setting down the cake. If you're afraid of it sliding, you can probably apply a little icing to your board to keep it in place. I also find if I pick up a clump of the toppings, and then sorta shake them into an even layer in my hand before smushing helps get more of the topping on per smush, making things a little less messy and a little more precise. Hope this helps!
This is an outstanding video. No fake over the top energy, just calm explanation with some silly sprinkled in, but Andrew comes across excellently authentic. This is great.
@@MexxProtectLol, that or he's trolling? But then again most shows done by Andrew are old, so I wouldn't blame if they haven't watched his older videos.
@@actionhudson He's allowed to have fun sometimes. He's not necessarily fake, but he is an internet personality. He is rarely ever himself in these videos, partially due to his mental illnesses that he has openly discussed on other channels. It's difficult to be so well known for just one specific thing because of the backlash that comes with branching out. I love Alvin being added to the team (and I dearly miss Sohla), but just look at how many people dissed on those two. I'll be honest, I'm not a fan of every single one of Andrew's new shows, but so many people are against anything BUT Andrew's BWB series, and THAT is annoying. All that to say, I understand yours and OP's complaints, but the easiest way to avoid watching anything you don't want to watch is to just... not watch it. Andrew is always going to make BWB episodes, so just stick to those if you like them.
For proper coconut adhesion you need a 1969 Ford Mustang, after reaching 75mph you hold the frosted cake out the window with the frosting facing forward as a P51 Mustang does a low pass and dumps a 40lb bag of sweetened shredded coconut bomb load to perfectly coat the cake, just like Tom Cruise does. Anything less is an approximation.
I make 20-30 Bundt cakes every Christmas, and I started dusting the pans with superfine granulated sugar a few years ago. The cakes, no matter how intricate the pan, come out perfectly every time. I spray with a non-canola non stick spray first, then the sugar. It seems counter intuitive, but it has worked like a charm. I want to try the coconut sugar or date sugar, too.
Strawberry cake is my birthday cake of choice, but this year I discovered my love of coconut milk on top of my love for Bounty chocolate. So with my birthday coming next month, I'm getting a coconut cake! Thanks for the best idea!
as a person who has a coconut allergy I will never know the sweet loving taste of this cake without having an adverse reaction. I hope everyone who can make (and eat) this will enjoy it for me. TwT
I feel like toasted almond flavors/almond extract have a similar vibe to coconut so maybe if there's a similar recipe with almond flavors and then eat it on a beach I think you'd get 99% of the way there
@@cygnatamy wife also does not like adding salt to sweets either as a result of any amount just making it taste salty. She says American desserts are quite salty along with being quite sweet.
I was surprised the OG didn’t have toasted coconut. It not only improves flavor, but texture as well (IMHO). I’m excited to give Babish’s version at go!
Since Rachael Lillis (voice actress of Misty, Jessie, & Jigglypuff from Pokemon anime) passed away, can you ask Alvin if he can do an Anime with Alvin of anything from the Pokemon anime?: Jessie's Pokepuff from Performance with Fiery Charm episode Team Rocket's Spicy Foods from Pallet Party Panic episode Fluffy Poni Radish Burger from Recipe for Success episode etc.
I've been away from the channel for a while, but wholesomely love the iterative process on getting the recipe right, and showing us. Too often we hear about how people dialled it in, but love seeing it in its blunders and narrowing in on what works.
I worked at nothing bundt cakes for a while and if your attempting this at home, small tip Its easier to get the cake out of the bundt pan when the cake is still a little warm. Like 30-40 mins after its out of the oven. Which I know is not usually what you do for cakes but it really does work when your using a bundt pan.
Suggestion for an alternative to throwing coconut onto the side of the cake: take a sheet of cardboard or a book and hold it 45° next to the side of the cake. Drop the flakes and let them bounce off the cardboard onto the cake There was a food wishes video on a honey cake which used the bounce method to get a crum coating on the sides on the cake
To get the coconut on the sides: put frosting on the sides but not the top. Then roll the cake (like rolling a wheel) onto a dish or cookie sheet with the coconut. Once the coconut is applied to the sides, then grit the top of the cake and apply coconut on top to finish.
I started making this a few years ago with a copycat recipe and it's absolutely delicious. My wife is a teacher and I make a few of these every christmas for the teachers lounge.
In Argentina you can find "bakers" dulce de leche, which is a stiffer version of dulce de leche. I think it would have stayed in its placed if you used that one
quite the opposite, the dulce de leche melts to the bottom/top due to the heat and the fact that its very dense and heavy, it was staying in place perfectly but once the heat is mixed into the formula its impossible to keep it suspended in middle of the batter.
@@eggman_- it's pretty common to fill cakes, muffins and other stuff with dulce de leche here. I did it myself several times and i never had Andy's problem. This baking kind of dulce de leche has cornstarch and other additives that make it more stable. You can look it up as "dulce de leche repostero"
@@ramiropina83 lol, i was thinking of muffins, loaf cakes or things like that, not birthday cakes. Of course i put dulce de leche after the cake is baked if it's a layer cake
You saying "delicious beige" made me laugh. In our house when we decide to be lazy and throw frozen chips/fries and insert-breaded-chicken-shape-here into the oven for dinner, we refer to it as "a plate of beige"
I just looked up Doan's bakery last week for the Cruise Coconut cake. And boom; your video showed up tonight in my RUclips feed. Great timing. Your homemade version looks even better. Thank you so much for testing your cake out with variations. Can't wait to bake one.
the effort you put into this -- from trying the actual one, to making it yourself, to then making it a second time after revising the first when so much meticulousness and hard work/time are needed -- is incredible. thank you for the dedication, Babish
You were so close to where my mind was going... I was thinking the route of a Girl Scout cookie Samoa (Caramel De-lite, depending on region) theme, but the caramelized white chocolate is definitely intriguing.
Finally back with the trial'n'error perfecting perfection style I came to love this channel for in the early days. Love to to witness the process and the varying levels of complexity in the different versions
It’s basically a coconut Bundt cake covered in a thick layer of coconut frosting. Gosh, it looks absolutely delicious! I want to make it for Christmas!
I use coconut emulsion instead of extract and sprinkle an entire bag of toffee bits onto the bottom of the cake then bake. The emulsion adds a very nice hit of coconut flavor and the toffee gives the bottom of the cake a crunch.
Senior Bab, scoop a handful of coconut flakes in the palm of your hand and with a delicate press and lift motion apply said coconut in sections around your frosted Cruise cake. 🎂 picking up extra and sprinkle on top. Same goes for almonds, chocolate chips, crushed peppermint candy. You get it now
This was a great episode despite being about a food I wouldn't want to eat from a show I've never heard of. It just goes to show ya never know what's going to hit and what's going to miss.
Loved what you did with this Cake!!! As I'm not a Fan of Tom Cruise, I have been a Fan of Coconut cake since my Mother made me my first Homemade Coconut Cake as a child and has been my favorite ever since. But now that I've grown up I've tweaked her recipe, which was awesome to start, to an even higher level. But this recipe you came up with looks amazing!!!! ❤❤❤❤❤ P.S. I love the idea of using a Bundt pan, as I've always done 3 to 4 layers with the round cake pans and frankly I'm tired of all the effort 😉
For cakes you need baking dulce de leche, which is thick like a paste and can somewhat withstand the heat of the oven. That said, the best way to add dulce de leche is cutting the cake because some of it will always change the consistency. It also gets chewy when cooked.
You always want to make sure that your Kosher Salt is at room temp. Be sure you get Scientology approved Kosher Salt or else Lord Xenu will be very displeased.
Perhaps try pouring the dulce de leche into a ring mold of the circumference you want, then freezing it solid before making and pouring the batter. Could work.
I need to ask, how long did it take to make each cake? the first one seems straightforward forward but the second...... Jesus that must have taken forever. I also feel like I know what my December project will be now.
We need “Sesame Cake” from Congo. It sounds lovely and everyone who sees the scene thinks it looks like a rice crispy treat. Plus Delroy Lindo telling me to stop eating it sounds very intimidating.
Instead of Doce de Leite why not natural coconut sweat it can also add crunch or/and a hint of lemon or passion fruit. You can also use the actual coconut and make a similar sweat dense milk
Oh that cake contains two of my favourite sweeties from when I was a kid. Used to get little cloth bags of "Spanish Gold - Sweet Tobacco" which was toasted coconut made up to look like chewing tobacco. The there was the Mackintosh's Caramac, which was caramelised white chocolate. They only discontinued it in November 2023 due to falling sales Just as the Australian Blond chocolate thing went worldwide making similar tasting chocolate popular again! Go figure.
Ideas for episodes: The whole feast from Christmas Swim, the Sausages and Salad with Auntie Mary's dressing { both from Bluey }. The Buttercream Torte from Penny Dreadful. Jellied Eels, Fish Dumplings, and Sweet Tongue from The Dishonored video game series.
Yeah so, as any latin american knows, dulce de leche becomes LAVA when it's hot, so it's no wonder it soaked through the batter and onto the bottom of the mold when cooked haha, there are other types of dulce de leche you could get for cooking that come more in like block form and probably resist heat more (no idea what they do to them but it tastes the same basically) but otherwise your DDL will pool at the bottom and practically caramelize down there. Delicious though!
That looks fantastic. I really appreciate the effort you go to in getting the best results, and your attention to detail. With that in mind, can I make an appeal to ask that dulce de leche is pronounced correctly, please? It's 'doolthay' not 'dolchay'. The latter is Italian, so the rest should be 'di latte". Dulce de leche OR dolce di latte. Thank you.
There's something called 'dulce de leche repostero ' that's a very thick version of dulce de leche that's used for sweet baked cakes. But never in the oven, it will melt down.
Can't believe babish didn't grow his own coconut for this cake
Lol
He’s really falling off.
The Coconuts didn’t finish growing in time for the video lol
Agreed. I am deeply disappointed and full of furry
Maybe not growing your own, but it was criminal to use a bag of pre-shredded coconut instead of getting a coconut and shredding it just before use (a food processor with a shredding blade works great).
This recipe is bringing back memories. I remember the first cake that I wanted made for my birthday was a coconut cake. It came in the women's weekly cookbook for cakes, and it had a pink icing that, if I remember correctly, used condensed milk so it'd simulate coconut ice. It was so decadent, and despite the fact that half of the family hated coconut, the entire thing was eaten up in a heartbeat
imagine hating coconut😭😂
Ayo, you watching the stream tonight?
Guess they didn’t hate coconut that much 😂 sounds delicious though!
Australian food culture is birthday cakes
@@homeland1128Shredded coconut can be a very acquired taste on cakes where that texture isnt common at all outside of coconut cake and the standard german chocolate you find at a supermarket. I personally hate the soggy barely-crunchy texture of it on cake when it isnt toasted
You shouldn't include dulce de leche on the baking of the cake (you saw the results yourself), it's way better to cut the cake after baking (and cooling) spread the dulce de leche around, put the top on, and then adding the frosting, that's how we do it in Argentina.
Yassssss 👏 👏 👏 brilliant suggestion
Or buy a Vauquita and put it in, I'm sure vauquita can sustain the heat.
y si no hacé un flan de dulce de leche y coco que es mejor todavía
but that aside, dulce de leche repostero and put it almost at the top instead of in the middle since it will definitely sink while cooking
In keeping with the theme of coconut overload, I might suggest kaya jam instead.
3:00 I work in a grocery store bakery, and the way we apply coconut/almonds/etc. to the sides of a cake is to put your topping out on a sheet pan, pick up the cake (assuming it's on a board or base of some kind, obviously), and then hold the cake over the pan at a little bit of an angle as you half-smush, half-throw your topping onto the sides (it *is* a bit of an art), turning the cake round in your hand to cover all the sides without setting down the cake. If you're afraid of it sliding, you can probably apply a little icing to your board to keep it in place. I also find if I pick up a clump of the toppings, and then sorta shake them into an even layer in my hand before smushing helps get more of the topping on per smush, making things a little less messy and a little more precise. Hope this helps!
Unrelated: The pepridge farms coconut cake you can get for like 6 bucks in the frozen section of the supermarket is a sleeper
In which supermarket can I acquire this delicacy?
@@joocleary4576 - most major American chains. Walmart for sure, its in the frozen section
@@DismemberTheAlamo NOOOO I'm cursed to be European. Thank you anyway
Been eating that cake for years! Pepperidge Farm still one of my favorite brands.
My mother didn’t bake. I love coconut, so I got that Sara Lee cake every year.
This is an outstanding video. No fake over the top energy, just calm explanation with some silly sprinkled in, but Andrew comes across excellently authentic. This is great.
I rarely comment because there are already over a thousand comments by the time I get to writing anything, but I must second that. Brilliant video.
you must be new to the channel
@@MexxProtectLol, that or he's trolling? But then again most shows done by Andrew are old, so I wouldn't blame if they haven't watched his older videos.
Unlike Babishs other videos recently.
@@actionhudson He's allowed to have fun sometimes. He's not necessarily fake, but he is an internet personality. He is rarely ever himself in these videos, partially due to his mental illnesses that he has openly discussed on other channels. It's difficult to be so well known for just one specific thing because of the backlash that comes with branching out. I love Alvin being added to the team (and I dearly miss Sohla), but just look at how many people dissed on those two. I'll be honest, I'm not a fan of every single one of Andrew's new shows, but so many people are against anything BUT Andrew's BWB series, and THAT is annoying.
All that to say, I understand yours and OP's complaints, but the easiest way to avoid watching anything you don't want to watch is to just... not watch it. Andrew is always going to make BWB episodes, so just stick to those if you like them.
For proper coconut adhesion you need a 1969 Ford Mustang, after reaching 75mph you hold the frosted cake out the window with the frosting facing forward as a P51 Mustang does a low pass and dumps a 40lb bag of sweetened shredded coconut bomb load to perfectly coat the cake, just like Tom Cruise does. Anything less is an approximation.
I make 20-30 Bundt cakes every Christmas, and I started dusting the pans with superfine granulated sugar a few years ago. The cakes, no matter how intricate the pan, come out perfectly every time. I spray with a non-canola non stick spray first, then the sugar. It seems counter intuitive, but it has worked like a charm. I want to try the coconut sugar or date sugar, too.
Coconut cake is my birthday cake every year. Very fun to make. For putting coconut on the side I use a disposable glove.
Strawberry cake is my birthday cake of choice, but this year I discovered my love of coconut milk on top of my love for Bounty chocolate. So with my birthday coming next month, I'm getting a coconut cake! Thanks for the best idea!
@@lucinae8512 September birthday buddy! Happy early birthday!
Why would you want to insert coconut in a disposable glove for?
as a person who has a coconut allergy I will never know the sweet loving taste of this cake without having an adverse reaction. I hope everyone who can make (and eat) this will enjoy it for me. TwT
I feel like toasted almond flavors/almond extract have a similar vibe to coconut so maybe if there's a similar recipe with almond flavors and then eat it on a beach I think you'd get 99% of the way there
Oh wow, this is rough. I have allergies to certain beloved foods too but not coconut. That'd be hard.
I'm so sorry. I will have ten bounty bars tomorrow in your honour. I can't afford to make the cake.
coconut aint really that special, youre not missing much
Go with a lemon bunt cake with lemon 🍋 icing. It is my favorite.
6:07 a pinch of salt can enhance the perception of sweetness without adding more sugar.
Wow, you don't say! Brand new information!!
@@MrsBrit1 You miserable grump 😂😂😂
Not for everyone, to me and many other supertaster folks it just makes things taste strange and nasty.
@@cygnatamy wife also does not like adding salt to sweets either as a result of any amount just making it taste salty. She says American desserts are quite salty along with being quite sweet.
I was surprised the OG didn’t have toasted coconut. It not only improves flavor, but texture as well (IMHO). I’m excited to give Babish’s version at go!
Since Rachael Lillis (voice actress of Misty, Jessie, & Jigglypuff from Pokemon anime) passed away, can you ask Alvin if he can do an Anime with Alvin of anything from the Pokemon anime?:
Jessie's Pokepuff from Performance with Fiery Charm episode
Team Rocket's Spicy Foods from Pallet Party Panic episode
Fluffy Poni Radish Burger from Recipe for Success episode
etc.
Been very intrigued since its mention on Last Meals!
"Tohm croo cake" crumbs flyin everywhere, I forgot about that, thanks for that 😂
Hacks is soooo underrated, thanks for this one Babish
I've been away from the channel for a while, but wholesomely love the iterative process on getting the recipe right, and showing us. Too often we hear about how people dialled it in, but love seeing it in its blunders and narrowing in on what works.
I worked at nothing bundt cakes for a while and if your attempting this at home, small tip Its easier to get the cake out of the bundt pan when the cake is still a little warm. Like 30-40 mins after its out of the oven. Which I know is not usually what you do for cakes but it really does work when your using a bundt pan.
Suggestion for an alternative to throwing coconut onto the side of the cake: take a sheet of cardboard or a book and hold it 45° next to the side of the cake. Drop the flakes and let them bounce off the cardboard onto the cake
There was a food wishes video on a honey cake which used the bounce method to get a crum coating on the sides on the cake
To get the coconut on the sides: put frosting on the sides but not the top. Then roll the cake (like rolling a wheel) onto a dish or cookie sheet with the coconut. Once the coconut is applied to the sides, then grit the top of the cake and apply coconut on top to finish.
I started making this a few years ago with a copycat recipe and it's absolutely delicious. My wife is a teacher and I make a few of these every christmas for the teachers lounge.
which copycat recipe do you use? :)
You don't know how long I've been waiting for him to do this recipe
In Argentina you can find "bakers" dulce de leche, which is a stiffer version of dulce de leche. I think it would have stayed in its placed if you used that one
quite the opposite, the dulce de leche melts to the bottom/top due to the heat and the fact that its very dense and heavy, it was staying in place perfectly but once the heat is mixed into the formula its impossible to keep it suspended in middle of the batter.
@@eggman_- it's pretty common to fill cakes, muffins and other stuff with dulce de leche here. I did it myself several times and i never had Andy's problem. This baking kind of dulce de leche has cornstarch and other additives that make it more stable. You can look it up as "dulce de leche repostero"
@@certainromance24 but did you bake the cake with the dulce de leche inside or you applied it after, like a sane person?
@@ramiropina83 lol, i was thinking of muffins, loaf cakes or things like that, not birthday cakes. Of course i put dulce de leche after the cake is baked if it's a layer cake
You could try applying the coconut with a leaf blower. I've been experimenting with leaf blower solutions.
why not just an hair dryer but on cold air setting?
You saying "delicious beige" made me laugh. In our house when we decide to be lazy and throw frozen chips/fries and insert-breaded-chicken-shape-here into the oven for dinner, we refer to it as "a plate of beige"
“Beige food” is a globally used term
We call them "brown meals". A mains serving of brown with a side of brown. Bonus points if preceded by an entree of brown.
Goes down well with a glass of Gator-Wine I bet.
Ah, a fellow connoisseur of British cuisine
beige is the most delicious colour.
If I remember, Tom Hanks had this when he appeared on Mythical Kitchen's Last Meals
Yes, he called the Tomco cake and talked about how his family takes smaller slices when it beings to end
in the comments looking for tawcookek
The tomcookek is legendary after that interview. It also made me want to try the Greek tarama(?)
BRAVO for this immense effort. You always go the extra mile and it's appreciated!
I just looked up Doan's bakery last week for the Cruise Coconut cake. And boom; your video showed up tonight in my RUclips feed. Great timing. Your homemade version looks even better.
Thank you so much for testing your cake out with variations. Can't wait to bake one.
I can't believe you got tom cruise for this episode! He was so funny
the effort you put into this -- from trying the actual one, to making it yourself, to then making it a second time after revising the first when so much meticulousness and hard work/time are needed -- is incredible. thank you for the dedication, Babish
A pleasure to watch!!! So many great ideas!
You were so close to where my mind was going... I was thinking the route of a Girl Scout cookie Samoa (Caramel De-lite, depending on region) theme, but the caramelized white chocolate is definitely intriguing.
Finally back with the trial'n'error perfecting perfection style I came to love this channel for in the early days. Love to to witness the process and the varying levels of complexity in the different versions
That last cake looks so delicious. UGH! We need a way to pull food out of the screen!
That will be the day 😂
These hits of OG Babish keep me alive.
the ranking videos and other series are great, but this is the type of content I love the most!
It’s crazy that cake is as tall as Tom Cruise is
Nah 💀, we are same height 😭
@@pradeepOtaku How does it feel being cake sized?
It’s basically a coconut Bundt cake covered in a thick layer of coconut frosting. Gosh, it looks absolutely delicious! I want to make it for Christmas!
Yes!!! I like when Andrew does it himself ❤
Love your creative reinvention
One of my favourite episodes in a while, this felt like it had a ton of passion behind it and really made me want to go make some coconut cake!
Classic Babish, love it!
love your creativity, man!
So happy to see you back!
Andy lets his imagination free and I’m coco-nuttily intrigued!
I've been here for, what, a decade? This looks like the best thing you've ever done, man. And I'm not even a dessert person. Trying it soon.
A thumbs up just for the effort you put into this project. A second thumbs up is for the cakes, that looked so delicious!
Doan's new menu item: toasted coconut cake!
I want to make this!!
Bro I was literally salivating at one point. There's probably going to be a lot of these cakes made after this video 😂
Looks amazing at the end
I use coconut emulsion instead of extract and sprinkle an entire bag of toffee bits onto the bottom of the cake then bake. The emulsion adds a very nice hit of coconut flavor and the toffee gives the bottom of the cake a crunch.
Senior Bab, scoop a handful of coconut flakes in the palm of your hand and with a delicate press and lift motion apply said coconut in sections around your frosted Cruise cake. 🎂 picking up extra and sprinkle on top. Same goes for almonds, chocolate chips, crushed peppermint candy. You get it now
I love hacks. Got so excited when I saw the thumbnail.
Ooh yummy even though I’m not a huge fan of coconut
So, I don't love the texture of coconut, but I do love the taste. And I don't mind toasted coconut as much, so I think I'll be giving this a go soon.
I'm here for these movie and tv show related recipe remakes and basics with babi(sh).
I missed these type of videos… missed them a lot!
Flinstones: 'Upside Down Flint-Rubble Double Bubble cake'.
Please and thank you😊
i dont normally like coconut, but i would certainly try that cake!
This was a great episode despite being about a food I wouldn't want to eat from a show I've never heard of. It just goes to show ya never know what's going to hit and what's going to miss.
2:20 will this recipe still work if my kosher salt isn't room temp?
On autumn, make a collection of pumpkin spice dishes: pumpkin spice Latte, pumpkin spice brownies, pumpkin spice muffins, etc.
Please no.
Is this what the channel's come to?
Movies need more food scenes if only so we can have this form factor more often. Its like a hug from an old friend.
Loved what you did with this Cake!!! As I'm not a Fan of Tom Cruise, I have been a Fan of Coconut cake since my Mother made me my first Homemade Coconut Cake as a child and has been my favorite ever since. But now that I've grown up I've tweaked her recipe, which was awesome to start, to an even higher level. But this recipe you came up with looks amazing!!!! ❤❤❤❤❤ P.S. I love the idea of using a Bundt pan, as I've always done 3 to 4 layers with the round cake pans and frankly I'm tired of all the effort 😉
Coconu is awesome! Thanks For this 🌴🌴🌴🌴🌴
great cakes
babish
!
You should do Stroganoff from Symphogear.
My friend’s birthday is this weekend and he literally asked if I could make him a coconut overload cake.
Godspeed. Let us know how it turns out!
I was thinking this is going to be better with DULCE DE LECHE and you did it! I love it!
For cakes you need baking dulce de leche, which is thick like a paste and can somewhat withstand the heat of the oven. That said, the best way to add dulce de leche is cutting the cake because some of it will always change the consistency. It also gets chewy when cooked.
I would love to try this dessert. Im a fan of coconut
heres a tip make french or italian butter cream and freeze de leche then layer the cake make sure de leche is cooked to a firm toffee before freezing
I ordered one last year from Doans. It was amazing. Now I’ll try Andrew’s recipe.🎉
YAS! That was THE one I wanted to know how to make!
The original with white coconut topping looked immacu. But yes to the toasted coconut. More flavorful
Beautiful! Too complicated for me to make,. I think Ill just buy one!!
You always want to make sure that your Kosher Salt is at room temp. Be sure you get Scientology approved Kosher Salt or else Lord Xenu will be very displeased.
Perhaps try pouring the dulce de leche into a ring mold of the circumference you want, then freezing it solid before making and pouring the batter. Could work.
That looks amazing.
I need to ask, how long did it take to make each cake?
the first one seems straightforward forward but the second...... Jesus that must have taken forever.
I also feel like I know what my December project will be now.
Uuuf! Amazing how you actually made three versions.
Great now I have a craving for coconut. Off to the store😂
We need “Sesame Cake” from Congo. It sounds lovely and everyone who sees the scene thinks it looks like a rice crispy treat. Plus Delroy Lindo telling me to stop eating it sounds very intimidating.
Well now all the celebrities are gonna want the "Babish coconut cake"!
Try incorporating macapuno, a sweet coconut jelly made in the Philippines. We use it in halo-halo. Can get it online or any Asian grocery.
I loved hacks and that episode
Make a ring of the Dulce de Leche on parchment paper and freeze it before use, so it wont be liquid as the batter bakes
Instead of Doce de Leite why not natural coconut sweat it can also add crunch or/and a hint of lemon or passion fruit. You can also use the actual coconut and make a similar sweat dense milk
You need to use Dulce de Leche Repostero. Its a thicker and sweeter version (yeah thicker and sweeter), but it holds better for baking.
Oh that cake contains two of my favourite sweeties from when I was a kid. Used to get little cloth bags of "Spanish Gold - Sweet Tobacco" which was toasted coconut made up to look like chewing tobacco. The there was the Mackintosh's Caramac, which was caramelised white chocolate. They only discontinued it in November 2023 due to falling sales Just as the Australian Blond chocolate thing went worldwide making similar tasting chocolate popular again! Go figure.
I’d probably add walnuts to the cake mix.
Thanks For this! Please consider making telling alvin to tackle delicious dungeon!
Ideas for episodes: The whole feast from Christmas Swim, the Sausages and Salad with Auntie Mary's dressing { both from Bluey }. The Buttercream Torte from Penny Dreadful. Jellied Eels, Fish Dumplings, and Sweet Tongue from The Dishonored video game series.
I’ve always wanted one!
Yeah so, as any latin american knows, dulce de leche becomes LAVA when it's hot, so it's no wonder it soaked through the batter and onto the bottom of the mold when cooked haha, there are other types of dulce de leche you could get for cooking that come more in like block form and probably resist heat more (no idea what they do to them but it tastes the same basically) but otherwise your DDL will pool at the bottom and practically caramelize down there.
Delicious though!
I want all three ❤❤❤
Three different versions?! Now that’s some Babish-verse level content. I wonder if there’s a lower calorie version of this. I’ll try working on that.
That looks fantastic. I really appreciate the effort you go to in getting the best results, and your attention to detail. With that in mind, can I make an appeal to ask that dulce de leche is pronounced correctly, please? It's 'doolthay' not 'dolchay'. The latter is Italian, so the rest should be 'di latte". Dulce de leche OR dolce di latte. Thank you.
See this is why I come to the internet. Well done
Look gorgeous!
Too bad I despise coconut.
There's something called 'dulce de leche repostero ' that's a very thick version of dulce de leche that's used for sweet baked cakes. But never in the oven, it will melt down.