RECIPES

Coconut Cake with Caramel Rum Sauce

Coconut Cake with Caramel Rum Sauce

Summary

Servings 1
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

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Ingredients

  • 1 Castor Sugar
  • 120 g Softened Butter
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1 g Self-raising Flour
  • 3/4 Sour Cream
  • 3/4 cup Shredded Coconut
  • 1/4 Coconut Cream

Nutrition Information

Qty per
722g serve
Qty per
100g
Energy 1697.0966289199kcalcal 234.98984061477kcalcal
Protein 64.291890243902gg 8.9022279484772gg
Fat (total) 137.7175gg 19.069163666574gg
 - saturated 48.888928571429gg 6.7694445543379gg
Carbohydrate 52.776768292683gg 7.3077773875219gg
 - sugars 50.571428571429gg 7.0024132610674gg
Dietary Fibre 12.863318815331gg 1.7811297168833gg
Sodium 1755.4879616725mgmg 243.07504315598mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

Method

  1. Preheat oven to 175 degrees and lightly spray square cake tin and line with baking paper.

  2. Cream the sugar, butter and vanilla extract until light and fluffy.

  3. Add the eggs one at a time and gently fold in sifted flour.

  4. Mix in sour cream, shredded coconut and coconut cream until it becomes a smooth batter.

  5. Pour into baking tray and cook for 45 - 55 minutes. Tip out on to cooling rack.

  6. For the sauce use our caramel sauce recipe and just add 1 tablespoon of dark rum

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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