Kumara and Coconut Cakes with Caramel Sauce

• 1 c mashed orange kumara
• 150 g soft butter
• 200 g caster sugar
• 2 eggs
• 1 ½ c self raising flour
• ½ tsp baking soda
• 1 tsp each of cardamon and cinnamon
• ½ c desiccated coconut
• ½ c milk
• For the caramel sauce:  
• ½ c brown sugar
• ¼ c water
• 1 c cream

Preheat the oven to 175C and grease an a large muffin pan.  Cream the butter and sugar and then add in the eggs one at a time and beat well.  Fold in the dry ingredients, and then stir in the kumara, milk and coconut.
Spoon the batter into the muffin pans and bake for 15-20 mins until golden and cooked through.  
To make the caramel, heat the brown sugar and water in a pan over medium heat until bubbly and glossy.  Turn down the heat and slowly pour in the cream and simmer for 2-3 minutes until thickened.
Serve the cakes with whipped cream or icecream and lashing of caramel sauce.