Caramel-Almond Coconut Cake Recipe

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This recipe for Caramel-Almond Coconut Cake is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts, Pies & Cakes

Ingredients:	Ingredients: Cake: 1 pkg. yellow cake mix w/pudding 3 large eggs 1¼ c. water 1/3 c. veg. oil 1½ c. flaked coconut, divided Topping: 1 stick butter ½ c. caramel ice cream topping 3 T. heavy whipping cream 3 oz. sliced almonds 1 c. swirled milk chocolate/caramel morsels

Directions:	Directions: Beat cake mix, eggs, water and oil in mixer bowl on low speed for 30 seconds. Beat on high for 2 minutes. Stir in ½ c. coconut. Spoon into prepared 9x13" pan. Bake at 350º for 28-35 minutes or until toothpick comes out clean. While cake is baking, prepare topping. Melt butter in medium sauce pan over medium low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring 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.

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Caramel-Almond Coconut Cake Recipe

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