melt and mix caramel cake
with coconut caramel icing
- 185g unsalted butter, melted
- ½ cup (75g) coconut sugar
- ½ cup (120g) firmly packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1½ cups (225g) self-raising flour, sifted
coconut caramel icing
- 1 x 400ml can coconut cream
- ½ cup (75g) coconut sugar
- Preheat oven to 160°C.
- Place the butter, sugars, eggs and vanilla into a bowl and whisk well to combine. Add the flour and stir to combine.
- Pour mixture into a greased and lined 11cm x 21cm loaf tin and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes then cool the cake on a wire rack.
- Whilst the cake is cooking, make the caramel icing. Place the coconut cream and coconut sugar into a non-stick frypan over medium heat and stir until the sugar is dissolved. Bring to the boil then reduce heat to a simmer for 7-8 minutes or until the sauce has thickened. Set aside to cool.
- Spoon half of the caramel fudge icing over the cake and reserve the rest for serving. Serves 12-14
Photography: Con Poulos
© DONNA HAY GROUP
