Coconut Spice Cake with Caramel Drizzle

Using CorEats Banana Bread & Muffin mix

Here at CorEats, we love a good cause for celebration! I mean, who doesn’t love a reason to eat cake-
Although, with CorEats mixes, you really don't need a celebratory reason to eat cake! I mean, wholesome and guilt-free scrumptiousness does have its perks, right? But I digress.

This cake is so uniquely paired with confections you’ll definitely want to eat, including a process SO easy, it’s perfect for kiddos wanting to surprise momma with some sweet pampering! For our culinary kiddo, topping this heavenly cake with just the coconut cream is easy peasy, fast and breezy. If you have a smidge more time, the Caramel Drizzle is SO decadent and a must try; you may not only want to double it so you can eat many a spoonful, but this is also the perfect recipe to whip up ahead of time! 

Your final topping option is truly a match made in heaven. And that is to top your Coconut Spice Cake with BOTH the coconut cream and the Decadent Caramel Drizzle! As is true with all things CorEats, have your easy to love, easy to make eats n’ treats your way and remain happily wholesome!



Here is what you will need
1 standard bundt cake pan, or 1 standard loaf pan


Cake Ingredients
1 CorEats Banana Bread & Muffin mix
1/4 cup butter, melted*
3 eggs
½ cup sour-cream*
2 tsp vanilla

Cake Filling
3/4 cup unsweetened flaked coconut, roughly chopped
1/2 cup chopped nuts, pecans, and/or walnuts
1/2 cup coconut sugar
2 Tbsp arrowroot or tapioca flour/starch
2 tsp cinnamon

Glaze Options
Quick & Easy Coconut Glaze, see recipe below
Decadent Caramel Glaze (best made in advance)

Garnishing, optional 
¼ cup unsweetened, flaked coconut** 


*For dairy-free options use your favorite non-dairy replacements. Some of my favorite brands are: Earth balance (butter) or Kite Hill (sour cream).

**Toast in a dry skillet over low-medium heat, stirring frequently, until the flakes are mostly golden brown. About 3-5 minutes. 




Cake Directions watch here!
1. Preheat your oven to 350°
2. Spray your bundt or loaf pan generously with baking spray or butter well, then dust with 2 tablespoons of arrowroot or tapioca flour.
3. In a large bowl, combine eggs, butter, sour cream, and vanilla. Mix well.
4. Add the dry CorEats Banana mix and mix until smooth and well blended. 
5. Pour 1/2 the batter in the prepared bundt pan.
6. In a small bowl, mix together all the ingredients for the filling.
7. Sprinkle the filling over the batter in the bundt pan.
8. Cover the filling with the remaining cake batter.
9. Bake bundt cake for 25-30 minutes, or until a toothpick comes out clean.
If using a standard loaf pan, bake for 50-55 min. You may have to tent a piece of foil over the top for the last 15 min of bake time to prevent over-browning. Insert a toothpick to the center of the loaf to make sure the loaf is completely baked through. If the toothpick comes out clean, your loaf is done!

10. Cool cake completely in the pan on a rack, about 15-20 minutes. Loosen the cake from the pan by gently scraping between the pan and cake edge. Invert the rack over your pan and turn the cake out onto the rack.
11. Drizzle with a glaze of your choice, or go wild and do BOTH (it's what we prefer)!
12. Garnish with coconut topping and enjoy!




Caramel Drizzle 
1 cup coconut cream, pure white part
1 1/3 cup maple or coconut sugar
1 Tbsp vanilla
1/2 tsp sea salt *optional
Candy thermometer recommended, but optional


Caramel Drizzle Directions
1. In a small heavy saucepan, mix coconut cream and maple or coconut sugar; stir gently to combine and bring to a boil over medium-high heat. Stop stirring at this point to ensure sugar crystals do not form on the sides of the pan.
2. Reduce heat to low and simmer until a candy thermometer reaches 235-240℉, roughly 15-20 minutes.
3. When glaze reaches the right temperature, remove from heat. Add sea salt and vanilla and stir. Allow the caramel mixture to cool for 15-20 minutes. It will be slightly thin, but will thicken as it cools.
4. Drizzle over on a cooled cake. Sprinkle it with toasted coconut flakes if desired. 


 Quick & Easy Coconut Glaze

1/2 cup powdered sugar*
1/4 cup heavy coconut cream (pure white part of cream) 

*Sugar substitutes: Lakanto, swerve, or coconut sugar (processed in high speed blender)

Coconut Glaze Directions
1. In a small saucepan over medium heat, melt coconut cream and remove from the stove.
2. Add powdered sugar and mix well.
3. The glaze can be spread on.
4. If you prefer to drizzle, slightly warm over low heat before topping the cake. 
5.Spread or drizzle the glaze on a cooled cake. Enjoy!

The glaze will last in the fridge for up to 5 days. Heat it in the microwave for 10-15 seconds to bring it back to a drizzle consistency. 




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