melt and mix caramel cake

with coconut caramel icing

  • 185g unsalted butter, melted
  • ½ cup (75g) CSR coconut sugar 
  • ½ cup (120g) firmly packed CSR brown sugar
  • 4 eggs 
  • 2 teaspoons vanilla extract 
  • 1½ cups (225g) White Wings self-raising flour, sifted 

coconut caramel icing

  • 1 x 400ml can coconut cream
  • ½ cup (75g) CSR coconut sugar
  1. Preheat oven to 160°C.
  2. Place the butter, sugars, eggs and vanilla into a bowl and whisk well to combine. Add the flour and stir to combine.
  3. 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.
  4. 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.
  5. Spoon half of the caramel fudge icing over the cake and reserve the rest for serving. Serves 12-14

Photography: Con Poulos

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