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