Coconut Caramel Cake




Rating: 3.42 / 5.00 (12 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:












Instructions:

For the coconut caramel cake, preheat the oven to 180 degrees. Cream the magerine with the sugar and vanilla sugar. Then stir in the two eggs.

Now add the Baileys, the cocoa powder, the dulce de leche and the coconut milk and mix well. Pour the mixture into a greased baking pan and bake for about 1 hour.

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