2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons active dry yeast
1 1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
Coconut Ice Cream
Caramel Topping:
1 cup unsalted butter, softened
1/3 cup heavy cream
1/3 cup whole milk
2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons active dry yeast
1 1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
Coconut Ice Cream
Caramel Topping:
1 cup unsalted butter, softened
1/3 cup heavy cream
1/3 cup whole milk
Sift flour, salt, and yeast into a bowl
Mix in the melted butter, milk, and eggs
Beat for 1 1/2 minutes
Add the egg yolk and vanilla extract
Beat for another 1 1/2 minutes
Pour the batter into a well-greased and floured 25cm round cake pan
Bake in a moderate oven (180°C) for about 35 minutes or until a toothpick inserted comes out clean
Let cool for 10 minutes before turning out onto a wire rack
Cut the cake in half lengthwise and fill with Coconut Ice Cream
Dribble the Caramel Topping over the cake and serve immediately
Caramel Topping: Combine all ingredients in a medium saucepan
Cook over low heat, stirring constantly, until the mixture comes to a boil
Remove from heat, beat for 1 minute, and spread over the filled cake.
