Caramel-Coconut Bundtlettes
For this twist on a classic, we kept the traditional ring shape and decadent coconut-caramel topping true to the original but replaced the standard Girl Scout Cookie with a rich, tender-crumbed vanilla cake. The result is a deliciously moist cake, covered in a rich dulce de leche-based coconut-caramel topping, all drizzled with luscious ribbons of melted dark chocolate. Cookies, beware: there’s a new cake in town.
Caramel-Coconut Bundtlettes
Makes 6 Bundtlettes
Ingredients
½ cup (113 grams) unsalted butter, softened¾ cup (165 grams) firmly packed dark brown sugar¼ cup (50 grams) granulated sugar2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1⅓ cups (167 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt⅛ teaspoon baking soda⅓ cup (80 grams) whole buttermilk, room temperature1 (13.4-ounce) can (380 grams) dulce de leche¼ cup (60 grams) whole milk, room temperature¼ teaspoon (1 gram) coconut extract2 cups (168 grams) sweetened flaked coconut, lightly toasted2 ounces (56 grams) 60% cacao dark chocolate, melted
Instructions
Preheat oven to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 5-cup Bundtlette pan with baking spray with flour. Divide batter among wells (about 107 grams each). Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
Bake until a wooden pick inserted near center comes out clean, 15 to 20 minutes. Let cool in pan for 15 minutes. Invert Bundtlettes onto a wire rack, and let cool completely.
In the top of a double boiler, combine dulce de leche, milk, and coconut extract. Cook over simmering water, stirring occasionally, until fluid. Pour warm dulce de leche mixture over cooled cakes to fully coat. Press toasted coconut into tops and sides of cakes. Drizzle with melted chocolate. Refrigerate in an airtight container for up to 3 days.
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