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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…
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!!!
I was wondering if this cake could be made in two 8″ rounds and then stacked.
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 🙂
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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?
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?
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!
Just made this cake. All I can say is DELICIOUS! Came out perfect!