Even though my ambassador duties have been put on hold, I still have a huge mountain of Coconut Collaborative goodies to keep me going - and what better way to use them than in a cake. All this time on our hands means we can get in the kitchen more!
Ingredients
- 175g softened butter
- 175g caster sugar (or whatever sugar you can find in the cupboard)
- 200g self-raising flour
- 3 eggs
- A few drops of vanilla extract
- 3x Coconut Collaborative salted caramel pots
Method
1) Preheat the oven to 150C (fan)
2) Cream the butter and sugar with an electric whisk. Once done, add in the eggs and vanilla gradually.
3) Sieve in half the flour, mix until combined. Repeat this for the 2nd half of flour!
4) In a loaf tin, pour out 1/3 of the mixture. Dot in a salted caramel pot and swirl using a metal stick (or knife).
5) Repeat this step twice more until you run out of mixture or eat all of the caramel...
6) Place in the oven for an hour and five minutes. This will seem like a long time but the low temperature means it needs it, I promise.
7) Once cooked through and removed, sprinkle some sugar over the top (optional but strongly advised) and allow to cool.
8) Take out of the tin and enjoy. It’s delicious with raspberry jam and if it looks like toast it means you can have it for breakfast right? 🍓🤨
