Recipe by: Jacqui Gowan
- Preheat the oven to 220°C and line a baking tray with greaseproof paper.
- Place the coconut on the baking tray and toast for 3 minutes or until golden.
- In a small pan, combine the sugar and butter to melt and dissolve. Add the cream and simmer over medium heat for 5 minutes.
- Assemble the sundae of ice cream, toasted coconut and flaked almonds in a serving bowl. Top the sundae with caramel sauce.