Photo by Julie O’Malley
Honey Coconut Cake with Caramel Icing
1/2 cup coconut
3/4 cup brown sugar, firmly packed
2 Tablespoons honey
1 1/2 cups self-raising flour
1/2 cup milk
# Line a selected tin with baking paper and grease (19cm x 29cm lamington pan, or a 20cm round tin.)
# Preheat oven 170C [fan forced] or 180C-190C normal oven.
# Stir coconut constantly over low heat in heavy frying pan until light golden brown. Remove from pan to cool.
# Cream butter and sugar in a large bowl with electric mixer until light and fluffy, beat in eggs one at a time, add honey, beat until combined.
# Stir in the coconut , half the sifted flour and half the milk. Then stir in remaining flour and milk. Spread mixture into prepared tin.
# Bake moderate oven for about 40-50 minutes. Or until tested and cooked. Stand for 5 minutes in tin before turning out on to wire rack to cool.
# Spread cooled cake with Caramel icing, and sprinkle with extra toasted coconut if desired.
1/2 cup brown sugar, firmly packed
2 Tablespoons milk
1 1/2 cups icing sugar
# Melt butter in saucepan, add sugar, and stir constantly over heat without boiling for about 2 minutes. Stir in milk, then gradually stir in sifted icing sugar; stir until smooth (or a good spreading consistency).