Caramel-almond Coconut Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 15
• 18 1/4 ounces yellow cake mix with pudding
• 3 large eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 1/2 cups flaked coconut, divided
• 1/2 cup butter
• 1/2 cup caramel ice cream topping
• 3 tablespoons heavy cream
• 1 cup sliced almonds (3 ounces)
• 1 cup nestle milk chocolate and caramel swirled morsels

Recipe

• 1 cake:.
• 2 preheat oven to 350 degrees.
• 3 grease and flour 13 x 9 pan.
• 4 beat cake mix, eggs, water and oil on low speed for 30 seconds.
• 5 beat on high speed for 2 minutes.
• 6 stir in 1/2 cup coconut.
• 7 spoon batter into pan.
• 8 bake for 28-35 minutes or just until wooden toothpick inserted in center comes out clean.
• 9 topping:.
• 10 while cake is still baking, prepare topping.
• 11 melt butter in medium saucepan over medium-low heat.
• 12 stir in caramel topping and cream.
• 13 stir in almonds and remaining coconut.
• 14 increase heat to medium and bring mixture to a full boil.
• 15 boil for 5 minutes our until thick, but still spreading consistency, stir constantly.
• 16 carefully spread mixture over cake just as it comes out of the oven. sprinkle morsels over cake while still hot out of the oven.
• 17 cool completely in pan on wire rack.