Banana and caramel cake


One of the undeniable things about baking is that you get out what you put in – the better the ingredients you use, the better the results. While there are a few tips and tricks that can help improve your baking, the difference between a nice cake and a delicious cake all comes down to one thing – the ingredients.

Luckily there are lots of high quality ingredients hitting the shelves that won’t set you back a fortune while still taking your baking to the next level – and that’s where Chelsea Organic Coconut Sugar comes in.

Not only does it make a delicious alternative to sugar in your morning coffee, Chelsea Organic Coconut Sugar is a perfect alternative to cane sugar to use in baking. You can easily switch it into recipes that call for white or brown sugar – without any complicated conversions. Need a cup of sugar? Then use a cup of Chelsea Organic Coconut Sugar instead. Too easy!

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Coconut sugar caramel sauce


Recipe adapted from Chez Les Meron


  • 1 cup Chelsea Organic Coconut Sugar
  • 25ml water
  • 50g butter, cubed
  • 150ml cream, room temperature


  1. Place the coconut sugar and water into a saucepan and stir over low heat until the sugar is dissolved.
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil for approx.. 2 minutes until sugar syrup reaches a deep amber colour. Remember – it will be dark from the outset due to the hue of the coconut sugar, so keep a careful eye on it to avoid it burning.
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and stir until the mixture coats the back of a spoon when dipped.
  5. Allow caramel to cool to lukewarm before pouring into sterilised jars.