milk caramel spread, 400g (you can buy at whole foods or sainsburys)
top of cake-
sugar, 1 cup
1 egg
coconut flakes, 200 g
vanilla essence, 1 tsp
Instructions
Preheat the oven to 175 C
Grease and lightly flour a cake tin.
Cream the melted (and cooled) butter and sugar; add the
flour, 2 eggs and water/milk together until it is all
combined.
Put the mixture in the cake tin and bake in the oven for 20'
or until it is cooked. Leave for a few minutes outside the
oven and gently spread the milk caramel on top of the
cooked dough using a knife previously wet in water to help
spread it without breaking the cake.
In a medium bowl beat one egg, the coconut flakes, the
vanilla essence and sugar. If the flakes come already
sweetened just use 3/4 a cup of sugar. Spread gently over
the milk caramel spread and oven bake for 20' or until
golden brown.
Originally Submitted
11/2/2017
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You can add this Torta de Dulce de Leche y Coco recipe to your own private DesktopCookbook.
