Ingredients

For the dulce de leche

1.5 L (6 cups) Whole milk

450 g (2¼ cups) Sugar

1 tsp Vanilla extract

¾ tsp Baking soda

½ tsp Salt

For the cake

60 g (½ stick) Soft butter

15 g (1 tbsp) Coconut oil

70 g (2.5 oz) Dulce de leche
OR
60 g (⅓ cup) Brown sugar

1 tsp Vanilla extract

2 Eggs

180 g (1⅓ cup) All purpose flour

1¼ tsp Baking powder

120 g (½ cup) Milk

Pinch of salt (As I say in the video, this cake is designed to NOT be sweet)

Method

For the dulce de leche (make the day before)

In a large and tall pan over medium heat, combine the milk, sugar, baking soda and a pinch of salt.

Allow the sugar to dissolve and bring to a gentle boil stirring often or the mixture will bubble over.

Keep at in a constant boil (for 1 – 1½ hours) until it becomes deep amber in color.

Take off the heat, and refrigerate overnight.

For the cake

In a large bowl cream together butter, coconut oil, vanilla, and dulce de leche (or brown sugar).

Add the eggs.

Add the sifted dry ingredients and milk.

Pour the batter in two greased 5 inch pans and bake the cakes in a preheated oven (180°C / 360°F)  for 25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Tips

You can either use two 5 inch pans or one 8 inch cake pan.

I cooked my dulce de leche for exactly 1 hour and 20 minutes; but your cooking time will vary depending on the level of heat. For a thicker consistency, cook the dulce de leche for 10 min longer.