Coconut Caramel Cake

Coconut Caramel Cake Recipe

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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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-15
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

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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

How to Make Coconut Caramel Cake

Step-by-Step

  • 1In medium sized mixing bowl, beat eggs, sugar and vanilla for 4 minutes. Batter will thicken when mixed.
  • 2In separate bowl, combine flour, baking powder and salt. Add to batter and mix well.
  • 3In sauce pan, bring milk and butter to boil, stirring constantly. Pour into batter and mix well.
  • 4Spray 9" X 13" pan with cooking spray. Pour batter into pan.
  • 5Bake at 350 degrees for 35-40 minutes.
  • 6While cake bakes, mix all frosting ingredients together.
  • 7When cake is done, remove from oven and set oven to broil. Pour frosting over top of warm cake. Spread carefully with knife.
  • 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.

Printable Recipe Card

About Coconut Caramel Cake

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




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