Indulge your valentine with a homemade dulce de leche cake this Valentine’s Day! Explore the Argentine flavors of coconut and dulce de leche with this simple yet irresistible cake recipe. Inspired by the culinary wonders of Paulina Cocina, this dessert is sure to capture your loved one’s heart. Here’s how to make it in just 5 easy steps:
Tarta de coco y dulce de leche
Step 1: Prepare the Dough
In a mixing bowl, combine 200g of flour with a pinch of salt. Add 100g of melted butter and crack in one egg. Mix by hand until a uniform dough forms. Refrigerate the dough for 20 minutes.
Step 2: Shape and Bake the Crust
Press the chilled dough into a tart pan, covering the entire surface evenly. Bake in a preheated oven at 180°C (350°F) for 5-7 minutes until lightly toasted. This step adds a delightful crunch to the crust.
Step 3: Spread the Dulce de Leche
Evenly spread 400g of dulce de leche over the pre-baked crust. Use a wet spoon to make spreading easier and prevent sticking.
Step 4: Create the Coconut Topping
In a bowl, mix 150g of grated coconut, 230g of sugar, and ground walnuts (if desired) with one beaten egg. The mixture should have a loose texture,but be solid enough to be spread over the dulce de leche layer.
Step 5: Bake to Perfection
Spread the coconut topping over the dulce de leche layer, ensuring it remains airy. Bake the cake at a moderate-low temperature for approximately 30 minutes, until golden brown. Allow it to cool before serving.
Click here to see the original recipe in Spanish.
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