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!
| Serves | 10+ |
| 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 |
INGREDIENTS
- 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
DIRECTIONS
| Sponge Cakes | |
| 1. | |
| 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. | |
| 2. | |
| Using an electric mixer, whisk the first lot of butter and the caster sugar until light and fluffy (about 3 minutes) | |
| 3. | |
| Beat the eggs and add them one at a time, scraping down the bowl after each addition. Add the vanilla. | |
| 4. | |
| Alternate adding a spoonful of the flour and a splash of milk until it is all used up and just combined. | |
| 5. | |
| Add in the toasted coconut and fold in gently. | |
| 6. | |
| Bake for approx 40-50 minutes for a large cake and 18-22 minutes for cupcakes | |
| Thick Caramel Sauce | |
| 7. | |
| 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. | |
| 8. | |
| 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. | |
| 9. | |
| Add the last tsp of vanilla and then the cream, Whisk with a small hand whisk until all combined and allow to cool. | |
| 10. | |
| 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. | |
| 11. | |
| Place any leftover caramel sauce in a sterlized jar and place in the fridge. It will thicken up as it cools completely. | |
You had me at caramel. These look heavenly – I think I would probably devour them in about three bites. I love coconut too but rest of the family doesn’t – more for me! Thanks for linking to #CookBlogShare – fabulous recipe
Oh thank you so much for choosing my recipe! :-)) and thank you for hosting!
Your coconut sponges make me drool. Vanilla, coconut and caramel are a fab combination.
Ciao! x
Oh wow Helen. These coconut sponges sound totally delicious and with caramel sauce too, what more could you ask for. I hoping to join in soon with Bake of the Week, just need to do more baking.
Your cakes look fabulous. I have added my link to my snickers stuffed peanut butter cookies. I had a difficult time putting your widget on my page, so have just put the photo linked back to this page.
These look amazing – I love caramel! #MBPW
Hello, these are utterly, lip-lickingly DREAMY! Thanks so much for linking up to #tastytuesdays
Those coconut sponges look fabulous – and I’m on a fast day too!
Just wow indeed! I love a good caramel sauce! I could easily eat it by the spoonful! I look forward to seeing more recipes using it
I’m drooling at the caramel!
mmmmmm coconut and caramel what great flavours to comnine in a sponge!! they look so good and i love the colour of the sauce. yum x
These look delicious #serenata