Coconut Praline Cake

Coconut Praline Cake


18 people made this

About this recipe: A deliciously rich cake that features oats, aromatic spices and a gooey coconut-pecan topping. Enjoy something different!

Lesa Caruso

Serves: 12 

  • 350ml boiling water
  • 80g porridge oats
  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 110g unsalted butter
  • 220g dark brown soft sugar
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 45g butter
  • 165g dark brown soft sugar
  • 1 egg
  • 3 tablespoons milk
  • 55g desiccated coconut
  • 55g chopped pecans

Prep:50min  ›  Cook:1hr  ›  Ready in:1hr50min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square tin. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, bicarb, cinnamon, nutmeg and cloves. Set aside.
  2. In a large bowl, cream together 110g butter, 220g dark brown soft sugar and 200g caster sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour cake mixture into prepared tin.
  3. Bake in the preheated oven for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. While cake is baking prepare topping.
  4. In a medium bowl, cream 45g butter and 165g dark brown soft sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.

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