coconut caramel cake
(1 RATING)
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.
No Image
prep time
15 Min
cook time
40 Min
method
Bake
yield
12-15 serving(s)
Ingredients
- CAKE:
- 4 - eggs
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup butter
- FROSTING:
- 1-1/2 cup light brown sugar, packed
- 3/4 cup butter, melted
- 1/2 cup half and half
- 2 cups coconut, flaked
How To Make coconut caramel cake
-
Step 1In medium sized mixing bowl, beat eggs, sugar and vanilla for 4 minutes. Batter will thicken when mixed.
-
Step 2In separate bowl, combine flour, baking powder and salt. Add to batter and mix well.
-
Step 3In sauce pan, bring milk and butter to boil, stirring constantly. Pour into batter and mix well.
-
Step 4Spray 9" X 13" pan with cooking spray. Pour batter into pan.
-
Step 5Bake at 350 degrees for 35-40 minutes.
-
Step 6While cake bakes, mix all frosting ingredients together.
-
Step 7When cake is done, remove from oven and set oven to broil. Pour frosting over top of warm cake. Spread carefully with knife.
-
Step 8Return 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes