- 250 grams flour, (plain)
- 450 grams sugar
- 110 grams Butter
- 210 grams water
- 4 tablespoon cocoa
- 95 grams creaming shortening, (crisco, solite etc)
- --- 1/2 cup buttermilk
- 0.5 teaspoon bicarb soda
- 2 eggs
- 1 teaspoon vanilla
- 60 grams Butter
- 75 grams Milk
- 500 gram icing sugar
- 1 teaspoon vanilla
- 1/8 --- cup caramel sauce, (you can make your own or use a tinned variety. Even caramel Ice cream topping is okay)
- 2.5 cups toasted coconut, Instructions in recipe
- Melted chocolate of your choice, (optional)
- Extra caramel sauce, (optional)
1h 0minPreparation 15minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Before making the cake, line an 18x13x1 inch cookie sheet with baking paper and spread shredded coconut evenly over cookie sheet.
2. Bake at 180 degrees C for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
3. Add to bowl, butter (110 grams), water (210 grams), shortening (95 grams), cocoa (4 Tablespoons). 5 Minutes/105 degrees/speed 2
4. Add flour (250 grams) and sugar (450 grams). 10 seconds/speed 4.5
5. Add buttermilk (1/2 cup), baking soda (1/2 teaspoon). 5 seconds/speed 5.
While running thermomix at speed 7 add eggs and vanilla in through the MC hole - approx 10 seconds.
6. Pour into a greased 18x13x1 inch cookie sheet and bake at 180 degrees c for 20 minutes. If you prefer to make this in a normal cake tin I bake for approx 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
1. Add butter (60 grams), milk (75 grams). 3 minutes/100 degrees/speed 1
Add caramel sauce (1/8 cup - approx 70 grams depending on which one you use), Icing sugar (500 grams) and vanilla. 20 seconds/speed 5
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. (be generous with the hole 'poking' as the idea is to allow the frosting mixture to seep into the cake) Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
3. When cake is cool drizzle any extra caramel you may have or melted chocolate over the top to decorate.
Accessories you need
This cake is just as nice warm as it is cold, and can easily be served as a dessert with more caramel sauce and cream.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Spiced Oat Muffins
- Jaffa cake
- Gingerbread Syrup
- Variation Best Ever Scones
- Nanna's Tea Cake
- Sour Cream Cherry Slice
- Chicken & Vegetable Pie
- Ginger crunch
- Middle Eastern BBQ'd Pumpkin Bread
- Strawberry and watermelon cake with vanilla cream (recipe by Nico Moretti)
- Savoury Biscotti
- Alkalising GF/DF/EF/YF bread