Cashew Caramel Cookie Butter Cake
3 tablespoons unsalted butter, softened
3 tablespoons Cookie Butter or Biscoff Spread
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup coconut milk
1/2 cup finely chopped toasted cashews
1/2 cup sweetened flaked coconut
Caramel1 cup coconut milk, divided use
1/3 cup brown sugar
2 tablespoons corn syrup
2 tablespoons butter
1/8 teaspoon finely ground sea salt
Frosting2 tablespoons unsalted butter, softened
2 tablespoons Cookie Butter or Biscoff Spread
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray.
To make the cake, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter and sugar until creamy - about 1 minute. Beat in egg, vanilla, baking powder, baking soda and salt until well combined. Reduce mixer speed to low, and beat in flour, alternating with coconut until just combined. Beat in cashews and coconut until combined. Place batter into pan. Bake 25 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 10 minutes before running a knife around outside edges and inverting cake onto a platter.
To make the caramel sauce, heat 1/2 cup coconut milk, brown sugar and corn syrup in a medium saucepan over medium heat: bring to a boil. Boil, without stirring, until caramel reaches 236 degrees. Remove pan from heat and whisk in remaining coconut milk, butter and sea salt until combined. Poke a generous amount of holes into cake, and pour caramel on top.
To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter, confectioners' sugar, milk and vanilla until creamy and smooth. Frost cake.
Makes 8 servings