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

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

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.

About Coconut Caramel Cake

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