This decadent Coconut Cake with Caramel Rum Sauce is a must have on the menu, with its rich rum sauce, people will be asking you for more!
Coconut Cake with Caramel Rum Sauce
Course: Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 Castor sugar
120 gram Softened butter
1 tsp Vanilla extract
2 Eggs
1 gram Self-raising flour
0.75 Sour cream
0.75 cup Shredded coconut
0.25 Coconut cream
Directions
- Preheat oven to 175 degrees and lightly spray square cake tin and line with baking paper.
- Cream the sugar, butter and vanilla extract until light and fluffy.
- Add the eggs one at a time and gently fold in sifted flour.
- Mix in sour cream, shredded coconut and coconut cream until it becomes a smooth batter.
- Pour into baking tray and cook for 45 – 55 minutes. Tip out on to cooling rack.
- For the sauce use our caramel sauce recipe and just add 1 tablespoon of dark rum
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…