Preheat oven to 175 degrees and lightly spray square cake tin and line with baking paper.
Cream the sugar, butter and vanilla extract until light and fluffy.
Add the eggs one at a time and gently fold in sifted flour.
Mix in sour cream, shredded coconut and coconut cream until it becomes a smooth batter.
Pour into baking tray and cook for 45 - 55 minutes. Tip out on to cooling rack.
For the sauce use our caramel sauce recipe and just add 1 tablespoon of dark rum
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
