Coconut Caramel Cake

    Coconut Caramel Cake

    2saves
    1hour5min


    60 people made this

    Here's a great and easy recipe for a delicious, lightly spiced oatmeal cake with a coconut caramel nut topping.

    Ingredients
    Serves: 24 

    • 1 1/4 cups (315ml) boiling water
    • 1 cup (150g) quick-cooking oats
    • 125g butter
    • 1 cup (220g) white sugar
    • 1 cup (150g) packed brown sugar
    • 2 eggs
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarb soda
    • 1 1/2 teaspoons salt
    • 1 1/3 cups (185g) plain flour
    • 125g butter
    • 1 cup (150g) packed brown sugar
    • 4 tablespoons evaporated milk
    • 1 cup (90g) flaked coconut
    • 1 cup (125g) chopped walnuts

    Directions
    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan.
    2. Pour boiling water over oats. Set aside.
    3. Sift together flour, salt, soda and cinnamon. Set aside.
    4. Cream 125g butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into pan.
    5. Bake for 35 to 40 minutes. Remove cake from oven. Set oven temperature to grill.
    6. In a saucepan, combine milk, 125g butter and 1 cup brown sugar.
    7. Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
    8. Place cake under grill for 2 to 3 minutes.

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