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  1. Home
  2. nut free cake recipe

Coconut & salted caramel cake

Sitting between layers of fluffy, buttery coconut cake, salted caramel frosting ensures every bite is a heavenly moment. - by Chantal Walsh
  • 28 Jan 2016
Coconut & salted caramel cake
Cook: 170 Minutes - easy - Serves 12 - Vegetarian - nut-free
Proudly supported by
Sitting between layers of fluffy, buttery coconut cake, salted caramel frosting ensures every bite is a heavenly moment.

Ingredients

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

Salted Caramel

1⅔ cups caster sugar

½ cup water

1 cup pure cream

1 tsp sea salt flakes

Method

  1. Grease three 22cm round cake pans. Line bases and sides with baking paper.
  2. 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.
  3. 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.
  4. Beat cream in a small bowl of an electric mixer until soft peaks form. Beat in sour cream until firm peaks form.
  5. 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.
  6. 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.
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