Shelly's Recipe

CARAMEL ALMOND COCONUT CAKE

Category: Cakes

Cake:
1 pkg yellow cake mix with pudding
3 large eggs
1 1/4 cups water
1/3 cup oil
1 1/2 cups flaked coconut, divided

Caramel-Almond Topping:
1/2 cup butter
1/2 cup caramel ice cream topping
3 tbsp heavy whipping cream
1 cup sliced almonds
1 cup milk chocolate chips

Preheat oven to 350. Grease and flour a 13x9 inch baking dish. Beat cake mix, eggs, water and oil on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan. Bake for 28-35 minutes or just until wooden pick inserted in center comes out clean.

Topping: While cake is baking, prepare topping. Melt butter in a saucepan. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of the oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.