Butterscotch Semi-Naked Cake
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Indulge in the rich, velvety goodness of our butterscotch cake, perfectly balanced with a hint of sea salt and a crunchy, semi-naked design.
Ella x
Ingredients
- 250 gbutter(softened)
- 200 gcaster sugar
- 100 gbrown sugar
- 2 nulllarge eggs
- 150 gdesiccated coconut(shredded)
- 250 gall-purpose flour
- 2 gsalt
- 1 mlvanilla extract
- 100 gpecans(chopped)
- 150 mlbutterscotch sauce(store-bought or homemade)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a 20cm square baking tin with parchment paper.
Tip: Make sure the parchment paper is large enough to cover the entire tin.
- 2
In a medium-sized saucepan, combine the butter, caster sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is smooth.
Tip: Avoid stirring too vigorously, as this can cause the mixture to crystallize.
- 3
Remove the saucepan from the heat and stir in the eggs one at a time, followed by the vanilla extract.
Tip: Let the mixture cool slightly before proceeding.
- 4
In a large mixing bowl, combine the desiccated coconut, flour, and salt.
Tip: Use a whisk or a wooden spoon to mix the dry ingredients until they are well combined.
- 5
Add the dry ingredients to the saucepan with the sugar mixture and stir until just combined.
Tip: Be careful not to overmix, as this can cause the cake to become dense.
- 6
Fold in the chopped pecans.
Tip: Use a rubber spatula to gently fold the pecans into the cake batter.
- 7
Pour the cake batter into the prepared baking tin and smooth the top.
Tip: Use a spatula to spread the batter evenly and remove any air pockets.
- 8
Bake the cake for 35-40 minutes, or until it is golden brown and a skewer inserted into the center comes out clean.
Tip: Avoid opening the oven door too frequently, as this can cause the cake to sink or not cook evenly.
- 9
Remove the cake from the oven and let it cool in the tin for 10 minutes.
Tip: Use a spatula to carefully loosen the cake from the tin and transfer it to a wire rack to cool completely.
- 10
Once the cake is completely cool, melt the butterscotch sauce in a saucepan over low heat.
Tip: Use a whisk to stir the sauce until it is smooth and warm.
- 11
Pour the butterscotch sauce over the cooled cake and smooth the top.
Tip: Use a spatula to spread the sauce evenly and remove any air pockets.
- 12
Sprinkle the shredded desiccated coconut over the top of the cake.
Tip: Use a spatula to evenly distribute the coconut flakes.
- 13
Cut the cake into 6 squares and serve.
Tip: Use a sharp knife to cut the cake cleanly and serve immediately.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.