Course: Main
Servings: 12-16 slices
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

for the cake batter

• eggs - 4
• caster sugar - 300 grams
• vanilla extract - 1 tsp
• unsalted butter - 150 grams (melted)
• buttermilk* - 150 ml
• plain flour - 300 grams
• baking powder - 3 tsp
• salt - 1/4 tsp ((unless using salted butter))

for the topping

• butter - 200 grams
• soft brown sugar - 200 grams
• dessicated coconut** - 150 grams
• full fat milk - 100 ml
• vanilla - 1 tsp
• salt - 0.5 tsp

Instructions:

1. Preheat oven to 190 C and lin a 20 x 30 cm tin with parchment paper.
2. Whisk the eggs, sugar and vanilla together for five minutes with a mixer.
3. Pour in half the melted butter, half the buttermilk and half the flour. Fold in and repeat with the remaining butter, buttermilk, baking powder and salt.
4. Spoon into the prepared tin and bake for 30 minutes.
5. While the cake is baking preparing the topping: Combine butter, coconut, milk, vanilla and salt together in a medium sized saucepan and simmer for a few minutes. It should have a slightly salty taste.
6. Once the cake is done turn the oven up to 220 C and pour the topping over the cake. Bake for a further five to ten minutes, until the topping is a rich caramel colour. Take care not to burn the edges as it will taste bitter.
7. Remove the cake from the oven and leave to cool in the tin before cutting into squares.

* if you can't get ahold of buttermilk use 150 ml milk with 1 tsp lemon juice to acidify it.
** for those who love nuts you can substitute the coconut for toasted and finely chopped almonds or hazelnuts to make Toscakake