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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
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 from www.jamiecooksitup.net
Recipe adapted from Taste of Home
Pinterest friendly image below…
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.
Kim,
What a great idea. Thanks for sharing your tip!
~Jamie