Caramel-Almond Coconut Cake

Caramel-Almond Coconut Cake

Prep:
20 mins
Cooking:
28 mins
Level:
Intermediate
Yields:
15 servings

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.

Ingredients

  • CAKE
  • 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

FOR CAKE:
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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/15 servings of recipe
  • Calories 420
  • Calories from Fat 230

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 26g 39%
  • Saturated Fat 11g 55%
  • Cholesterol 70mg 23%
  • Sodium 350mg 14%
  • Carbohydrates 46g 15%
  • Dietary Fiber 1g 6%
  • Sugars 26g
  • Protein 6g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 6%

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