"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel-Almond Coconut Cake Recipe

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This recipe for Caramel-Almond Coconut Cake, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bette and Orland
Added: Wednesday, May 10, 2006



1 pkg. yellow cake mix w/pudding
3 large eggs
1 c. water
1/3 c. veg. oil
1 c. flaked coconut, divided


1 stick butter
c. caramel ice cream topping
3 T. heavy whipping cream
3 oz. sliced almonds
1 c. swirled milk chocolate/caramel morsels

Beat cake mix, eggs, water and oil in mixer bowl on low speed for 30 seconds. Beat on high for 2 minutes. Stir in c. coconut. Spoon into prepared 9x13" pan. Bake at 350 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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