Caramel Almond Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Yum, enjoy ;0) Ingredients:
1 yellow cake mix with pudding |
3 large eggs |
1 1/4 cups water |
1/3 cup oil |
1 1/2 cups coconut, divided |
topping |
1 stick butter |
1/2 cup caramel ice cream topping |
3 tbsp. heavy whipping cream |
1 cup (3 oz.) sliced almonds |
1 cup toll house swirled morsels, milk choc. & caramel |
Directions:
1. Preheat oven to 350.
2. Grease and flour a 13 by 9 pan.
3. Beat cake mix, eggs, water, and oil in a large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan. Bake for 28 - 35 minutes or until wooden pick inserted in center comes out clean.
4. While cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still of 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.
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