Coconut Cake with Caramel Rum Sauce
1 cup castor sugar
120 g softened butter
1 tablespoon vanilla extract
1 cup self-raising flour
3/4 cup sour cream
3/4 cup shredded coconut.
1/4 cup coconut cream
2 tablespoons shredded coconut.
Made It :
Preheat the oven to 175*C Lightly grease a 22-cm round sprigform cake tin and line the base with non-stick baking paper.
Cream the sugar, butter and vanilla extract until light and fluffy. Add the eggs, one at a time. Fold in the sifted flour, then stir in the sour cream, shredded coconut and coconut cream. Mix to a smooth batter.
pour into the prepared tin and sprinkle the shredded coconut over the top. Bake for 45-55 minutes or until lightly browned and cooked through. Cool in the tin on a rack. Serve with Caramel Rum Sauce.