Try this great coconut cake with a deliciouscaramel-almond topping.
Recipe: Caramel-Almond CoconutCake
Cake: 1 (18.25-ounce) package yellow cake mix with pudding 3 large eggs 1 1/4 cups water 1/3 cup vegetable oil 1 1/2 cups flaked coconut – divided use Caramel-Almond Topping: 1/2 cup (1 stick) butter 1/2 cup caramel ice cream topping 3 tablespoons heavy whipping cream 1 cup (3 ounces) sliced almonds 1 cup (6 ounces) NESTL ® TOLL HOUSE® SWIRLEDMilk Chocolate & Caramel Morsels
For Cake: Preheat oven to 350°F (175°C).Grease and flour 13 x 9-inch baking pan.
Beat cake mix, eggs, water and oil inlarge mixer bowl on low speed for 30 seconds. Beat on high speedfor 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared bakingpan.
Bake for 28 to 35 minutes or just untilwooden pick inserted in center comes out clean.
For Caramel-Almond Topping: While cakeis baking, prepare topping. Melt butter in medium saucepan overmedium-low heat. Stir in caramel topping and cream. Stir in almondsand remaining coconut. Increase heat to medium and bring mixtureto a full boil. Boil for 5 minutes or until thick but still spreadingconsistency, stirring constantly. Carefully spread mixture overcake just as it comes out of oven. Sprinkle morsels over cakewhile still hot out of the oven. Cool completely in pan on wirerack.
Makes 15 servings.
Preparation – 20 min | Cooking – 28 min|
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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