"One of our few classics that can't be disputed," says Kelly.
"I've changed it up a bit for this lunch because, to be honest, I
probably can't compete with your grandma." Start this recipe a day
ahead to make the caramel cream.
60 gmsoftened butter, plus extra for greasing50 gmcaster sugar1egg, at room temperature100 gm (2/3 cup)self-raising flour20 mlmilk200 gmfinely grated coconutCaramel cream110 gm (1/2 cup)caster sugar250 ml (1 cup)pouring cream
For caramel cream, stir sugar and 2 tablespoons water in a saucepan over high heat until sugar dissolves, bring to the boil and cook, without stirring, until the first drifts of smoke appear and it has a good dark caramel colour (5-6 minutes). Drizzle the cream around the edge of the pan and swirl until well combined (be careful, hot caramel will spit), then add sea salt to taste. Quickly chill over an ice bath, then refrigerate overnight.
Preheat oven to 190C, and butter a 20cm x 20cm cake tin and line with baking paper. Beat butter and sugar in an electric mixer until pale and fluffy (2-3 minutes). Scrape down sides of bowl, then add egg, beating well to combine. Beat in flour and milk until smooth, then spread batter in prepared tin and bake until a skewer inserted withdraws clean (18-20 minutes). Turn out onto a wire rack to cool completely, then cut into 3cm cubes.
Place caramel cream and coconut in separate bowls, then roll cake cubes first in caramel cream, then in coconut and serve.