Double-caramel Cake

Cake

 * ¼ cup unsalted butter, room temperature
 * ½ cup brown sugar
 * ¼ cup granulated sugar
 * ½ tsp vanilla extract
 * 1 egg, room temperature
 * 1 egg yolk, room temperature
 * ¾ cups pastry flour
 * a dash of salt
 * ¼ cup sour cream
 * ⅛ tsp baking soda

Caramel Glaze

 * ¾ cup sugar
 * ¼ cup white corn syrup
 * ½ cup water
 * ¾ cup whipping cream

Coconut Garnish

 * 1 fresh coconut, cracked open

Coconut Ice Cream

 * 1 x 8-ounce package of cream cheese, room temperature
 * ¾ cup sugar
 * 1 cup coconut milk
 * 1 tbsp lemon juice
 * 1 tsp coconut extract
 * dash salt
 * ½ cup whipping cream

Cake

 * 1) For cake, preheat oven to 275 °F.
 * 2) Grease and flour a 6-inch heart shaped cake pan.
 * 3) In a mixer fitted with the paddle attachment (or with an electric mixer), cream butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often.
 * 4) Add egg and yolk, beating well.
 * 5) Sift together flour and salt.
 * 6) In a separate bowl combine sour cream and baking soda.
 * 7) Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour.
 * 8) Scrape cake batter into prepared pan.
 * 9) Bake for 20 minutes at 275 °F, then turn up oven to 325 °F and bake for an additional 20 minutes or until a tester inserted in the centre of the cake comes out clear.
 * 10) For caramel glaze, bring sugar, corn syrup and water up to a boil in a heavy-bottomed saucepan.
 * 11) Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water.
 * 12) Cook for about 10 minutes, until sugar turns an amber colour.
 * 13) Remove from heat and whisk in cream, taking care as it will steam.
 * 14) Allow to cool, then chill until ready to use.
 * 15) For coconut garnish, peel off outer husk of coconut and peel shavings with a vegetable peeler.
 * 16) Spread onto a parchment-lined baking tray and bake in a 350 °F oven until lightly browned, about 10 minutes.
 * 17) To assemble, slice heart cake in half and spread with caramel (if caramel has is too firm, heat in microwave), sprinkle with a few coconut shavings and top with second cake layer.
 * 18) Pour caramel over entire cake, spreading it with a spatula so that all of the cake is covered.
 * 19) Press coconut shavings onto sides of cake and chill until ready to serve.

Coconut Ice Cream

 * 1) Beat cream cheese and sugar.
 * 2) Add coconut milk, lemon juice, extract and salt.
 * 3) Whip cream to soft peaks and fold in.
 * 4) Freeze in ice cream maker according to manufacturer’s instructions.
 * 5) Scrape ice cream from maker into a non-reactive container and chill until firm, about 4 hours.