Caramel-Almond Coconut Cake
Caramel-Almond Coconut Cake has a delicious topping and is ready in less than 1 hour. This one is perfect for special occasions when you want something special to serve.
- 1 pkg. (18.25 oz.) 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
- CARAMEL-ALMOND TOPPING
- 1/2 cup (1 stick) butter
- 1/2 cup caramel ice cream topping
- 3 tablespoons heavy whipping cream
- 1 cup (3 oz.) sliced almonds
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels
Directions, Reviews, Nutrition
PREHEAT oven to 350°F. Grease and flour 13 x 9-inch baking pan.
BEAT cake mix, eggs, water and oil in 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 to 35 minutes or just until wooden pick inserted in center comes out clean.
FOR CARAMEL-ALMOND TOPPING:
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 spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.
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Made this for a birthday luncheon. I was disapointed in it. I thought it was dry. Even with the topping, I thought it was dry. I would not try this again. Glad I did try it.
caramel-almon coconut cake
I left out the coconut and it was just as good. We can't have coconut.
I made this for a special occasion for my husband who loves caramel and coconut. He was not disappointed! It was easy to make and very moist. My only complaint is that it was gone way too fast.
Having make cakes a lot, you get tired of the same old frostings. This topping is a delicious and great idea for a cake frosting. Also, I'm a caramel lover, so I drizzled just a little more caramel topping over the cake. I will definitely make it again!
Easy to prepare, fast and everyone that had a piece said it was devine!!
Serving Size: 1/15 of Recipe
Servings Per Recipe: 15
- Amount Per Serving
- Calories: 420
- Calories from Fat: 230
- Total Fat: 26g (39% of DV)
- Saturated Fat: 11g (55% of DV)
- Cholesterol: 70mg (23% of DV)
- Sodium: 350mg (14% of DV)
- Carbohydrates: 46g (15% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 26g
- Protein: 6g
- Vitamin A: 6% of DV
- Vitamin C: 0% of DV
- Calcium: 6% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.