This is another example of the Swedish cake called “Toscakaka”. The original cake is with only almonds in the caramel layer but I did it with coconut flakes and some almonds and I also added coconut into the cake. I love coconut and it suits so good with that caramel taste. It’s perfect to serve it with some light whipped cream or if you have some vanilla ice cream at home. Or just eat it as it is!

I recommend to use a springform (24 cm) as it’s easier to take out the cake but a cake pan/pie form is fine too, it’s just a bit tricker to take the cake out. When the cake had cooled I just putted a plate on top and flipped it upside down and then turned it, and it wasn’t any problems.


The cake:
150 g butter, melted and cooled
2 eggs
1 1/2 dl sugar
2 dl flour
1 tsp baking powder
1 tsp vanilla sugar
1/2 dl milk
1 dl coconut flakes

The caramel layer: 
150 g butter
1 1/3 dl sugar
3 tbsp flour
3 tbsp milk
1 dl almond flakes
1 dl coconut flakes
A pinch of salt


  1. Preheat the oven to 175°C. Grease the cake pan.
  2. Cake: In a bowl, mix the flour, baking powder and the vanilla sugar. Set aside. In another bowl whisk the sugar and eggs until light and fluffy.
  3. Stir in the flour mixture, melted butter and milk until a smooth batter. Add the coconut flakes at last, stir to combine. Pour the batter into the cake pan.
  4. Bake the cake in the bottom of the oven for 20 minutes. Prepare the caramel layer during that time.
  5. Caramel layer: Mix all ingredients in a saucepan on medium heat. Gentle stir until all is combine and thickened.
  6. Pour the caramel over the cake and spread it out.
  7. Bake the cake in the middle of the oven for about 15 minutes or until the layer has got a nice golden colour.  Let the cake cool a bit before serving.


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