This Caramel sauce is definitely my new addiction. Paired up with the delicious taste (and chewiness) of Toasted Coconut in a light sponge – You have a dessert made in heaven.
These little cake are just as good made into a large cake (I have a large version cooling in the kitchen as I type) and again work equally well with Buttercream frosting but with the caramel sauce?? Just wow!
The great news about the caramel sauce is that it is super easy to make, makes tons and I will be producing loads of recipes over the next few days that you can use it in. Or you can just eat it from a spoon on its own! Slurp!
Toasted Coconut Sponges with Caramel Sauce
|Prep time||20 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 10 minutes|
|Meal type||Dessert, Snack|
|Misc||Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Birthday Party, Casual Party|
- 185g Unsalted Butter
- 250g Caster Sugar
- 3 Medium Eggs
- 1 tablespoon Vanilla Extract (plus one teaspoon for the caramel sauce)
- 220g Self Raising Flour
- 180ml Milk (I use Semi Skimmed which works out fine)
- 100g Toasted Dessicated Coconut plus extra for decoration (Cook on a baking tray at 180C for 6 minutes - Keep folding over to ensure an even toast)
- 200g Granulated Sugar (Caster is too fine and will burn more easily)
- 90g Butter (Room Temperature)
- 1 teaspoon Vanilla Extract
- 120ml Double Cream
|Preheat the oven to 180C. Line a 9" cake tin if you are making a large cake or use cupcake liners if making cupcakes. I used a silicone mould and greased it using butter and sprinkling plain flour round the mould.|
|Using an electric mixer, whisk the first lot of butter and the caster sugar until light and fluffy (about 3 minutes)|
|Beat the eggs and add them one at a time, scraping down the bowl after each addition. Add the vanilla.|
|Alternate adding a spoonful of the flour and a splash of milk until it is all used up and just combined.|
|Add in the toasted coconut and fold in gently.|
|Bake for approx 40-50 minutes for a large cake and 18-22 minutes for cupcakes|
|Thick Caramel Sauce|
|Meanwhile you can be making the caramel sauce. In a large pan, add the granulated sugar and heat. Keep stirring with a spatula (Be careful not to get any on you!) It will turn into a liquid - Do not worry if you get some crystals - As soon as these have dissolved you will know its ready.|
|Take off the heat and add the soft butter. Stir through quickly and put back on a slow heat until it has just melted. Remove from the heat again.|
|Add the last tsp of vanilla and then the cream, Whisk with a small hand whisk until all combined and allow to cool.|
|Once the cakes have cooled, drizzle a tbsp of caramel over each one and sprinkle some more toasted coconut on top. This is gorgeous served with vanilla ice-cream.|
|Place any leftover caramel sauce in a sterlized jar and place in the fridge. It will thicken up as it cools completely.|
Can you believe a week has gone since my last Bake of the Week roundup? It only seems like yesterday but still lovely to see people getting involved.
While this week’s recipe from me is focussing on mini sponges, I’m going to choose My Little Italian Kitchen as this week’s Bake of the Week. Alida shares with us her Almond Chocolate Speculaas which she describes as Addictive Mini Bites. I’m sure they are! Congratulation also go to Alida for winning the Uniform Foodies Challenge that I got involved with a couple of weeks ago.
Its that lovely season when Berries are ripe and so good to include in bakes – Let me present you with The Berry Collection!
From Left to right:
- Strawberry & Elderflower Eton Mess Cake from Mummy Mishaps
- Mixed Berry Traybake from ET Speaks From Home
- Red Berries Pavlova from Allotment 2 Kitchen
As usual, we also had some really individual bakes: From Left to Right ..
- Brazilian Banana & Chocolate Chip Tapioca Cake – A super gluten free bake made using tapioca flour. This lady is ingenious with her creations!
- A wonderfully neat BritPop cake from Julia at WannabeFoodie. Julia did a brilliant job keeping me company at BritMums and I think she’s still sane!
- A #BoredomBake (her words, not mine) from Claire at Life, Ninja Killer Cat in the form of this delicious looking Carrot Cake
The link is now open for this week’s Bake of the Week. Don’t forget to spread the word – I will spread your posts all across the internet too! Any bakes welcome as usual – Savoury or sweet – as longs it has been near an oven, that is fine. I’ll be doing my Baking round up for Foodies100 over the next coming days so will be looking closely for any flavour combinations that you use. Its my chosen topic of the month.
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
As usual I’m linking up to a few people…