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CARAMEL-ALMOND COCONUT CAKE




Source of Recipe


newspaper






List of Ingredients



• 1 yellow cake mix with pudding
  
• 3 large eggs
  
• 1 1/4 cups water
  
• 1/3 cup vegetable oil
  
• 1 1/2 cups coconut, divided
  
• Caramel Topping
  
• 1/2 cup butter
  
• 1/2 cup caramel ice cream topping
  
• 3 tablespoons heavy whipping cream
  
• 1 cup sliced almonds
  
• 1 cup (6oz) milk chocolate & caramel morsels
  






Instructions



1. Preheat oven to 350 and grease and flour 13x9 baking pan.
   
2. Beat cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds.
   
3. Beat on high speed for 2 minutes.
   
4. Stir in 1/2 cup coconut.
   
5. Spoon into prepared baking pan.
   
6. Bake for 28 to 35 minutes or until wooden pick inserted in center comes out clean.
   
7. While cake is baking prepare topping. Melt butter in meduim saucepan over meduim-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to meduim and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of the oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.