Watered coconut-caramel dessert
A vanilla-flavored caramel sauce will form under the coconut-dusted cake in the oven. Don't be alarmed by the amount of liquid poured over the dough; after baking, there will be just enough thick sauce left on the bottom to cover the cake. Don't let it sit for too long to prevent it from soaking into the cake.
Ingredients · Servings For 8 people
- 100g butter
- 3 eggs
- salt
- 200 ml coconut milk
- 75 g dark muscovado cane sugar
- 300 g plain wheat flour
- 75 g grated coconut
- 4 tsp baking powder
- 50 g coconut flakes
- 400ml water
- 250 g dark muscovado cane sugar
- 1 tbsp starch
- 4 tbsp golden syrup
- 2 tsp vanilla extract
Method · 1 h
- Preheat the oven to 180°C. Grease a 2-liter baking dish (approx. 30x20cm) with butter.
- In a jug, whisk together the melted butter, eggs, salt and coconut milk. In a large bowl, add the sugar, flour, grated coconut and baking powder. Mix, then pour in the contents of the jug and knead into a smooth dough. Pour into the prepared container and scrape off any excess with a spatula or spoon. Smooth the surface of the dough.
- For the sauce, measure out 400 ml of just boiling water. In a bowl, mix the sugar and starch, pour in the measured water, golden syrup and vanilla extract and mix quickly. Pour the mixture over the dough in the baking dish and sprinkle with coconut flakes.
- Place the dish on the rack in the middle of the oven and bake for 35-40 minutes until the surface is crispy and firm - the dessert should float on the bubbling caramel sauce. Let stand for 10 minutes to allow the sauce to settle, then serve with a spoon, topped with cream to taste. SOMETHING EXTRA Golden syrup is a traditional English product, it is a thick amber-colored variant of inverted sugar syrup. You can buy it at www.candy-store.cz. We also have a recipe for homemade.