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Coconut Caramel Cake

by Jamie
 Just the other day I found myself stromping along on my treadmill.
It’s really old, and kind of broken and will only work if I run it at an incline of 10.
The incline thing can be a positive or a negative, can’t it?
While I was very slowly climbing treadmill hills I happened to be reading my Taste of Home magazine. 
Because I have heard that if you keep your mind busy reading about food while you work out, 
your mind tells your body to burn  more calories….
because you are salivating…
and dreaming about food…
and imagining when you can eat it…
and that must make some kind of ruckus or something…
and I figure why not make a mental calorie burning  ruckus while I’m slowly climbing treadmill hills.
This very recipe for Coconut Caramel Cake was found when I was in such a state. Or, should I say I was 
inclined
to 
find
it.
Help me Rhonda. 
This cake is down right, scrumptious, gooey, caramely, full of rich flavor, perfect for a pot luck, or a picnic, or just to lick, or to like or to love and most definitely to enjoy. 
Make it.
Take it.
Love it.
Then….
Incline your treadmill and climb it off…..
 
Let me show you how to make it happen…
1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix. 
2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined.
It should look like this pretty combination.

3. In a sauce pan bring the milk and butter to a boil, stirring constantly.

4. Pour it into your batter. Beat until well combined.
5. Spray a 9×13 pan with cooking spray. Pour the batter into the pan.
6. Bake at 350 for 35-40 minutes.
7. While the cake bakes, mix all frosting ingredients together. 
8. When the cake is done remove it from the oven and turn the oven to broil. Pour the ooey-gooey frosting over the top of the warm cake. Spread it around carefully with a knife.
9. Return the cake to the oven and let the frosting become browned. Be careful here, my friends. It can burn ever so quickly. It only needs to broil for about 3-4 minutes. 
Enjoy it warm. Oh, how you will enjoy it if you eat it warm…! 

Or enjoy it the next day as a delectable delight. How ever you determine to eat it….I do believe you will find yourself full of enjoyment.

 Here’s the handy printable…
Coconut Caramel Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12-15 servings

Ingredients

Cake:
4 eggs
2 C sugar
2 t vanilla
2 C flour
2 t baking powder
1/2 t salt
1 C milk
1/4 C butter
 
Frosting: 
1 1/2 C packed brown sugar
3/4 C butter, melted
1/2 C half and half
2 C flaked coconut
 
 
 

Instructions

1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix.
2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined. It should look like this pretty combination.
3. In a sauce pan bring the milk and butter to a boil, stirring constantly.
4. Pour it into your batter. Beat until well combined.
5. Spray a 9x13 pan with cooking spray. Pour the batter into the pan.
6. Bake at 350 for 35-40 minutes.
7. While the cake bakes, mix all frosting ingredients together.
8. When the cake is done remove it from the oven and turn the oven to broil. Pour the ooey-gooey frosting over the top of the warm cake. Spread it around carefully with a knife.
9. Return the cake to the oven and let the frosting become browned. Be careful here, my friends. It can burn ever so quickly. It only needs to broil for about 3-4 minutes.
Enjoy it warm. Oh, how you will enjoy it if you eat it warm...!
Or enjoy it the next day as a delectable delight. How ever you determine to eat it....I do believe you will find yourself full of enjoyment.
https://jamiecooksitup.net/2011/02/coconut-caramel-cake/
Recipe adapted from Taste of Home
Pinterest friendly image below…
Coconut Caramel Cake from Jamie Cooks It Up!

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37 comments

Melissa @IWasBornToCook February 18, 2011 - 1:17 pm

This looks seriously delicious!

Reply
Angie February 18, 2011 - 2:07 pm

This looks absolutely amazing, and I love Taste of Home recipes. You know the recipes are all TNT.
What a cute story about the treadmill…that sounds like something I would do….
I am definitely going to try this.

Reply
Rhondi February 18, 2011 - 2:43 pm

Amazing! It reminds me of the german chocolate cake I just made with all that gooey goodness. I watch Food Network when I climb on our elliptical at home. It definitely helps me go longer. You go Jamie!

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Memória February 18, 2011 - 3:02 pm

It's taking all I have not to jump up and make this now. I will reserve this recipe for later. Thanks!

P.S. I chuckled when you wrote that your treadmill is stuck at the incline of 10. Wow.

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The Double Dipped Life February 18, 2011 - 3:56 pm

Oh, wow this looks amazing! thanks!

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Tightwad Mom February 18, 2011 - 8:13 pm

Coconut is my favorite! That cake looks delicious. It almost makes me want to hop on the treadmill and burn a few calories (so I can eat an extra piece of cake!).

Reply
Memória February 19, 2011 - 3:57 am

I ended up making (a halved portion of) this cake anyway. I used oatmeal in place of coconut because I didn't have any of the latter. The cake turned out pretty well. If I ever make this again, I will poke holes through the cake before pouring the frosting so that it can be frosted-infused cake. YUM! Thanks for the recipe.

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Cindy February 22, 2011 - 2:30 am

I made this and the family loves it!! Thank you!!!

Reply
Amy June 2, 2011 - 10:54 pm

I just made this and I'm letting it cool just a bit before we cut into it…but I am very excited because it came out looking exactly like your pictures (that rarely ever happens)! Thanks 😉

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Haunani June 7, 2011 - 4:45 pm

A friend referred to this link on her blog. You are adorable and hilariously funny. The cake looks incredible and I'm making it tonight for sure! Thanks for sharing!!

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Anonymous November 18, 2011 - 3:01 am

Just made this and ate a piece. It tastes even better than it looks (if that's possible!) So moist and outstanding. Thank you for the recipe. It is surely a keeper!

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Anonymous February 24, 2012 - 3:06 pm

I cant wait to try this…two of my favorite things…caramel & coconut…how could I go wrong!

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Jody@northernliving February 29, 2012 - 10:25 pm

I just made this cake and it is delicious. I mean delicious doesn't even describe it it is soooooo good. Thanks for the recipe.

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Anonymous March 16, 2012 - 8:33 pm

For the frosting..what is a 1/2 cup of half and half??? Thanks:)

Reply
Jamie Cooks It Up! March 19, 2012 - 1:57 pm

Anonymous,
Half and Half is a dairy product you can buy that consists of half whipping cream and half milk. Look for it with the other milk products. Good luck to you!
~Jamie

Reply
Anonymous March 20, 2012 - 5:44 pm

SallySewSimple :can't wait to try it. Gonna have to get a treadmill though. Thanks for being there for us lazy people. You give us inspiration, yes you do!

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TM Frugal Gourmet March 30, 2012 - 12:41 am

Well, we tried this cake warm the day it was made, and it was good. BUT, the next day it was even better! We preferred it the next day, the flavors in the topping melded better and it was yummy.

Reply
Heather March 30, 2012 - 5:50 pm

JAMIE! I want to add some rum to the frosting… How would you do it? Also, is the coconut sweetened or not? THANK YOU!!

Reply
Jamie Cooks It Up! March 31, 2012 - 4:00 pm

Hi Heather,
I haven't ever cooked with rum, so I can't help you there. The coconut is sweetened. Good luck!
~Jamie

Reply
Anonymous May 23, 2012 - 12:07 am

I've made this 3 times since finding it on Pinterest. It is my very favorite dessert right now! When I make it, I add chopped pecans or walnuts to the topping, as well. So good! Also, if you don't happen to have half ~n~ half, I've used 2% milk instead, with very good results. Thanks so much for this recipe!

Reply
Lindsay May 23, 2012 - 3:40 am

Why do my cupcakes sink in the middle? Could it be because I use all purpose whole wheat flour?

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Jamie Cooks It Up! May 23, 2012 - 1:22 pm

I haven't ever tried this recipe as cupcakes, or with wheat flour, so I'm not exactly sure of the cause for your trouble. However, you may not be cooking them long enough. That's usually the cause of having cupcakes fall in the center. Better luck next time. 🙂
~Jamie

Reply
Lindsay May 23, 2012 - 3:03 pm

Wow I meant to put this comment on the coconut cream cupcakes! Hahah oops! 🙂

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thomas May 8, 2016 - 1:44 pm

You either used too much baking powder/soda or none

Reply
Shelley September 20, 2012 - 8:59 pm

I have made this cake and it’s AMAZING!! One of my dads childhood favorites, only he’s always called it “lazy daisy” cake. I packed away all of my TOH issues when we moved and lost track of them. Thank you so much for posting this!! 🙂

Reply
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Reply
Krista May 3, 2013 - 3:06 pm

Seriously, you should look into being a comedienne by night….because Heaven knows we can’t have you quitting your day job of being the top-notch chef and blogger that you are. I don’t use anyone’s recipes as often as I do yours, and honestly truly, your chicken teriyaki recipe is the best one in the WHOLE. WIDE. WORLD. I could eat it for breakfast, lunch, and dinner! Are there any other dinner recipes as good as that one? I mean, I know all of your food is good, but really!? Can anything top the teriyaki!? Thanks for your delightful recipes and your entertaining humor! You rock!!!

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Heather February 18, 2014 - 6:57 pm

I was wondering if this cake could be made in two 8″ rounds and then stacked.

Reply
Ellen Kennedy February 17, 2015 - 2:47 pm

This cake was just so delicious! Thanks for the great photos and sharing the recipe. I’m making it again tonight instead for King cake for Fat Tuesday 🙂

Reply
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Reply
Kelle Ries May 6, 2015 - 4:15 pm

hh

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Mandy July 1, 2015 - 6:41 pm

Hi!
I have very little time….do you think I could use a box caramel cake mix and then make your frosting for the top?

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Christina July 2, 2015 - 10:51 am

I have made this cake like 3 times because we love it, but every time it sinks in the middle…what do I need to change?

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Bonnie Lacey April 26, 2016 - 9:11 pm

Oh My!!! So surprised to see this on your web site then mabe not since Mom was from England.
We used to get this as a Sunday treat if we had good piano lessons and the house chores were done.
We have used this recipe now in our home for over 60 years and it is still a favorite go to for all our 8 children!
EVERYONE!!! make this you will never be disappointed! Thanks Jamie!

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Angela August 28, 2016 - 1:33 pm

Just made this cake. All I can say is DELICIOUS! Came out perfect!

Reply
Kim April 28, 2019 - 5:11 pm

The first time I made this cake with the frosting four women stood around the table and ate it right out of the pan with their hands. It’s that good. I also use this cake recipe without the topping to make strawberry shortcake and it’s a hit. Once the cake cools I use a biscuit cutter to cut out small circular pieces. It’s perfect.

Reply
Jamie June 26, 2019 - 10:47 am

Kim,
What a great idea. Thanks for sharing your tip!
~Jamie

Reply

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