coconut caramel cake
(1 rating)
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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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(1 rating)
yield
12 -15
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For coconut caramel cake
- CAKE:
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4eggs
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2 csugar
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2 tsppure vanilla extract
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2 cflour
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2 tspbaking powder
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1/2 tspsalt
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1 cmilk
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1/4 cbutter
- FROSTING:
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1-1/2 clight brown sugar, packed
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3/4 cbutter, melted
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1/2 chalf and half
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2 ccoconut, flaked
How To Make coconut caramel cake
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1In medium sized mixing bowl, beat eggs, sugar and vanilla for 4 minutes. Batter will thicken when mixed.
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2In separate bowl, combine flour, baking powder and salt. Add to batter and mix well.
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3In sauce pan, bring milk and butter to boil, stirring constantly. Pour into batter and mix well.
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4Spray 9" X 13" pan with cooking spray. Pour batter into pan.
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5Bake at 350 degrees for 35-40 minutes.
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6While cake bakes, mix all frosting ingredients together.
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7When cake is done, remove from oven and set oven to broil. Pour frosting over top of warm cake. Spread carefully with knife.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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