Sitting between layers of fluffy, buttery coconut cake, salted caramel frosting ensures every bite is a heavenly moment.
- 2¼ cups self-raising flour
- 1½ cups caster sugar
- 1½ cups desiccated coconut
- 4 eggs, lightly beaten
- 1½ cups milk
- 200 g unsalted butter, melted and cooled
- 300 ml tub thickened cream
- 250 g tub sour cream
- Toasted coconut flakes, to decorate
- 1⅔ cups caster sugar
- ½ cup water
- 1 cup pure cream
- 1 tsp sea salt flakes
- Grease three 22cm round cake pans. Line bases and sides with baking paper.
- Beat flour, sugar, coconut, eggs, milk and butter in a large bowl of an electric mixer on a low speed until combined. Increase to medium speed. Beat for about 2 minutes, or until smooth. Divide among pans.
- Cook in a moderate oven (180C) for about 20 to 25 minutes, or until a skewer comes out clean. Stand for 5 minutes. Transfer to a wire rack to cool.
- Beat cream in a small bowl of an electric mixer until soft peaks form. Beat in sour cream until firm peaks form.
- Place one cake on a serving plate. Spread with 1 cup cream mixture. Pour over ¼ cup of the caramel. Repeat layering with remaining cakes, cream mixture and caramel, finishing with a layer of cream. Decorate with coconut. Drizzle with reserved caramel.
- To make salted caramel, stir sugar and water in a saucepan over a low heat until dissolved. Gently boil, without stirring, for about 10 to 12 minutes, or until golden brown. Remove from heat. Carefully but quickly add cream and salt. Stir over a low heat until smooth. Pour into a heatproof jug. Cover surface with plastic wrap. Refrigerate for 2 hours, or until thickened but pourable. Reserve 1¼ cups.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||32.0 g|
|Total carbohydrates||75.9 g|
|- Sugars||57.9 g|
|Dietary fibre||2.5 g|