Name: Toasted coconut and caramel cake recipe by Praseetha Sambhu at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Toasted coconut - 1 1/4 cup; Maida 175 grams; Baking powder 1 1/2 teaspoon; Salt a pinch; Butter - 175 grams; Light brown sugar 175 grams; Egg yolk - 3; Caramel syrup 2 tablespoon; Milk - 2 tablespoon; Egg white - 3; Caramel icing; Icing sugar - 100 grams; Caramel syrup - 1 tablespoon; Water as per requirement

ABOUT Toasted coconut and caramel cake RECIPE

This recipe uses toasted coconut giving it a nice different flavor which everybody will like.

Ingredients Serving: 4

Toasted coconut - 1 1/4 cup
Maida 175 grams
Baking powder 1 1/2 teaspoon
Salt a pinch
Butter - 175 grams
Light brown sugar 175 grams
Egg yolk - 3
Caramel syrup 2 tablespoon
Milk - 2 tablespoon
Egg white - 3
Caramel icing
Icing sugar - 100 grams
Caramel syrup - 1 tablespoon
Water as per requirement

Instructions

Preheat oven to 180 degrees.
Grease the baking pan and keep it aside.
Sieve the maida, baking powder and salt and keep it aside.
In a bowl beat the butter and brown sugar until soft.
Add the egg yolks one at a time and beat it until well incorporated.
To the toasted coconut add the caramel syrup and milk and mix well.
To the butter mixture add the maida and coconut mixture alternatively and mix well.
Take the egg whites and beat it until fluffy.
Add the egg whites to the cake batter and mix gently until incorporated.
Transfer the batter to the greased pan and bake at 180 degrees for 30 to 35 minutes or until a toothpick comes out clean.
For the caramel icing, mix the icing sugar, caramel syrup and water well.
Pour this icing over the cake and decorate with toasted coconut.
Toasted coconut and caramel cake is ready to serve.

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