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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…
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!
I cant wait to try this…two of my favorite things…caramel & coconut…how could I go wrong!
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.
For the frosting..what is a 1/2 cup of half and half??? Thanks:)
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
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!
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.
JAMIE! I want to add some rum to the frosting… How would you do it? Also, is the coconut sweetened or not? THANK YOU!!
Hi Heather,
I haven't ever cooked with rum, so I can't help you there. The coconut is sweetened. Good luck!
~Jamie
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!
Why do my cupcakes sink in the middle? Could it be because I use all purpose whole wheat flour?
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
Wow I meant to put this comment on the coconut cream cupcakes! Hahah oops! 🙂
You either used too much baking powder/soda or none
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!! 🙂