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.