How to make it

1. Cake-  Preheat the oven to 180°C/160°C fan forced and line your favourite cake tin. In a large bowl, combine flour, coconut, almond meal and spices, mix well. In a separate, small bowl, whisk together buttermilk and yoghurt then set aside.

2. Using electric beaters, beat butter, Lee Kum Kee Premium Dark Soy Sauce, vanilla, sugar and syrup until it’s thick, creamy and a little paler. Beat in eggs one at a time, beating well after each addition. Add half the flour mix and half the milk into the butter mixture, beating gently between each addition. Repeat and beat gently again until just combined. 
3. Pour into the cake tin and cook for around 1 hour, or until a skewer inserted into the middle comes out clean. Make sure you turn the cake half way through the cook to make sure it browns evenly. Let it cool a little before turning onto a cake rack and allowing to cool completely.

    

4. Glaze- While the cake is in the oven, make the salted caramel glaze. Add brown sugar and water to a medium - hot saucepan. Stir to dissolve, then leave it to simmer and gently bubble for around 8 minutes or until it’s caramelised and turned deep brown. Don’t stir during this stage, but you can brush down the sides with a wet pastry brush if it needs it.

5. Reduce heat and whisk in cream, butter Lee Kum Kee Premium Dark Soy Sauce and stir over medium heat until it thickens. This might take another 5 minutes. Keep stirring so it doesn’t burn. Remove from heat and add vanilla and icing sugar, whisk until combined. Pour into a large jar and refrigerate.

6. Assemble- Once cake and glaze are cool, put cake onto a serving plate, then drizzle with glaze. Allow it to drip down the sides for that rich, decadent look. Garnish with glazed fruits, nuts and flowers. Keep the rest of the glaze to drizzle over ice cream throughout the festive week!