Butterscotch Semi-Naked Cake

Instructions

1. 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. 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. 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. 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. 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. 6

   Fold in the chopped pecans.

   Tip: Use a rubber spatula to gently fold the pecans into the cake batter.

7. 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. 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. 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. 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. 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. 12

    Sprinkle the shredded desiccated coconut over the top of the cake.

    Tip: Use a spatula to evenly distribute the coconut flakes.

13. 13

    Cut the cake into 6 squares and serve.

    Tip: Use a sharp knife to cut the cake cleanly and serve immediately.