Caramel Almond & Coconut Topped Sponge
Recipe type: Cakes
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
The Caramel Almond and Coconut Topped Sponge Cake is a variation of the Scandinavian Toscakaka. It consists of a light and fluffy sponge that is covered in a an almond and coconut praline.
  • Sponge:
  • 3 eggs
  • 150g caster sugar
  • ½ tsp vanilla
  • 150 g plain flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 75 g butter, melted
  • 75 ml buttermilk
  • Praline:
  • 125 g butter
  • 125 g light brown sugar
  • 75 g flaked almonds
  • 75 g shredded coconut
  • 50 ml milk
  • ¾ tsp sea salt
  • ½ tsp vanilla extract
  1. Preheat oven to 170 deg C and grease and line a 23 cm round cake tin.
  2. Whisk the eggs, sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Mix the flour, baking powder and salt in a small bowl. Gradually fold the melted butter, buttermilk, and dry ingredients to the egg mixture, a little at a time until everything is incorporated.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes until golden and firm to touch.
  4. Prepare the praline topping halfway through the baking time so that it is ready when the cake is cooked. Put all the topping ingredients in a medium saucepan over a low-medium heat and bring to a simmer, stirring constantly. Allow to simmer for 3-4 minutes until thickened slightly.
  5. Remove the cake from the oven and increase the temperature to 220 deg C. Glaze the top of the cake with the hot praline, then return the cake to the oven and cook for a further 5-10 minutes until the topping is crispy and golden.
  6. Allow the cake to cool slightly before removing from the tin and allow to cool on a wire rack before serving.
Recipe by A Spoonful of Sugar at