My BFF spend 10 days in Icland this month and this cake way on some buffets during the trip. She asked about it and heard that in many families on the island it is baked regularly and often eaten while watching TV.
This is a recipe from "Salt Kitchen". But I had to change it a little, because the coconut butter from the recipe is not available here. But I think my substitute works fine.
You will need a sheetcake baking dish 24 cm x 36 cm. Spray it and paper it completely, otherwise the "caramel" will stuck everywhere. Use a stand kitchen machine. That makes it easier to beat the sugar and eggs to a super fluffy volume.
Sift flour, baking powder and salt in one bowl. Melt the butter first, then add vanilla extract and milk in the other bowl. Bring it together on slow speed, but make sure that there are no pockets of flour left. Pour it in the sheetcake dish and spread it out.
In a small pot bring the ingredients for the topping to a boil, stirring constantly. When it is golden, take it off the heat.
Preheat the oven 190 C fan and bake for 20 min. Take it out and pour the coconut mix on top and bake for 10 more minutes.
Cut in squares, it freezes well.
Ingredients for 25 pieces:
4 large free range eggs
240 g sugar
200 g flour
Pinch of salt
2 tsp baking powder
1 tsp vanilla extract
50 g melted unsalted butter
20 ml milk
Topping:
100 g unsalted butter
110 g coconut - almond butter
40 g dessicated coconuts
210 g brown sugar
1/2 cup double cream
100 g unsalted butt
110 g coconut - amon
ll d erg:lkercterlturargss:l.. t.t.e.e.
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