coconut caramel cake

I gave Ben 3 choices of what he thought i should bake for desert tonight.   This is not what he chose :)
But after tasting it he said i made the right decision!

Fresh out of the oven -- ooey gooey and bubbly

Still warm and extra delicious!

Coconut Caramel Cake

Time: 15 min. prep + 40 minutes to bake

Yield: 12-15 servings

Recipe from Taste Of Home

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

 

 

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.

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.

 

 

http://jamiecooksitup.blogspot.com/2011/02/coconut-caramel-cake.html