Coconut Cake with Caramel

Into a pan, start by adding the refined sugar, when it starts to melt, stir well until it fully melts and a caramel syrup is formed.

Once it has melted, gradually add the water and keep stirring.

Once you've added all the water, keep stirring until the syrup gets liquid, but just a bit thicker.

Turn off the heat and set the pan aside until the caramel reaches room temperature.

Now, in a bowl, place the eggs and whisk them well, add the oil and whisk again. Add the sugar and whisk for 1 minute.

Add the coconut milk, the wheat flour and the baking powder, mix well again until a batter is formed. 

While we were making the batter, the caramel has cooled down. Transfer it to a 20cm ring cake mold, greased with butter and flour. Spread it well.

Evenly spread the coconut flakes all over the caramel syrup. Then pour the batter all over it. 

Place in a preheated oven at 180°C (356°F) and bake for 40 to 50 minutes.

Baking time may vary depending on the power of your oven, do the toothpick test.

Unmold while still hot.

Serve.