Coconut Caramel Cake Recipe

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Coconut Caramel Cake

Judy Dahman

By
@jadahman

Coconut Caramel Cake--alliteration at its best. Full of flavor, easy to make and perfect one-pan portability from picnics to potlucks--a winning combination if ever there was one! Can be served warm or at room temperature.


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Rating:

Comments:

Serves:

12-15

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

CAKE:

4
eggs
2 c
sugar
2 tsp
pure vanilla extract
2 c
flour
2 tsp
baking powder
1/2 tsp
salt
1 c
milk
1/4 c
butter

FROSTING:

1-1/2 c
light brown sugar, packed
3/4 c
butter, melted
1/2 c
half and half
2 c
coconut, flaked

Directions Step-By-Step

1
In medium sized mixing bowl, beat eggs, sugar and vanilla for 4 minutes. Batter will thicken when mixed.
2
In separate bowl, combine flour, baking powder and salt. Add to batter and mix well.
3
In sauce pan, bring milk and butter to boil, stirring constantly. Pour into batter and mix well.
4
Spray 9" X 13" pan with cooking spray. Pour batter into pan.
5
Bake at 350 degrees for 35-40 minutes.
6
While cake bakes, mix all frosting ingredients together.
7
When cake is done, remove from oven and set oven to broil. Pour frosting over top of warm cake. Spread carefully with knife.
8
Return cake to oven and allow frosting to brown for approximately 3-4 minutes. Care should be taken so that frosting doesn't burn while under broiler.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy