Honey & Coconut Cake with Caramel Icing

This is an amazingly moist and delicious cake. Its an Australian recipe, and works for me everytime! Its perfect for an afternoon tea, desert or even a birthday! Its best eaten straight away but you can also save it in the fridge for three days. A great ‘bake-ahead’ cake 😉

Here’s how you make it!

INGREDIENTS

Cake

1/2 cup shredded coconut
125 g butter
3/4 cup firmly packed brown sugar
2 eggs
2 tbsp honey
1 1/2 cups self-raising flour (if you do not have self-raising flour, just add a tsp of baking powder)
1/2 cup milk

Caramel Icing

60 g butter
1/2 cup brown sugar
2 tbsp milk
1 1/2 cups icing sugar

METHOD

Grease a 19cm x 29cm rectangular pan and line base with paper, then grease paper. Preheat oven to 180°C.
In a heavy frying pan, stir coconut constantly over heat until light golden brown. Remove from pan to cool.
Cream butter and sugar in a small bowl with electric mixer or a stand mixer, until light and fluffy. Beat in the eggs one at a time, add the honey, and beat until combined. Transfer mixture to a large bowl and stir in toasted coconut. Stir in half the sifted flour and half the milk until combined, then stir in remaining flour and milk.
Spread mixture into prepared pan. Bake for about 35 minutes or until baked through. Stand for about 5 minutes before turning on to wire rack to cool. Spread cold cake with icing, sprinkle with extra coconut if desired.
To make caramel icing, melt the butter in saucepan, add sugar and stir constantly over heat without boiling for about 2 minutes. Stir in the milk then gradually stir in sifted icing sugar. Stir until smooth.

Hope you all enjoy it as much as I do!