Chocolate Coconut Caramel Skillet Cake Recipes
CHOCOLATE COCONUT CARAMEL SKILLET CAKE
With just one skillet and fifteen minutes of prep time, you can create a multi-layer cake looks as pretty as a restaurant's signature dish.
Provided by Bree Hester
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
- In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
- While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
- Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.
Nutrition Facts : ServingSize 1 Serving
BEST COCONUT CHOCOLATE CAKE
I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 35 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
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- Make the topping:Preheat the oven to 350º Fahrenheit. VERY LIGHTLY spray the edges of a 10" cast iron skillet with cooking spray.In your prepared cast iron skillet, heat the butter over medium heat until butter has melted and is foaming. Whisk in the brown sugar and cook, whisking constantly for about 2-3 minutes until the brown sugar has melted, the mixture has bubbled, and has thickened to a nice bubbling caramel. Add the vanilla extract, but be careful because the caramel will start to sizzle and possibly spatter. Whisk until the vanilla extract is fully incorporated.Remove from heat and set aside for about a minute to cool slightly. Sprinkle the sweetened flaked coconut over the caramel mixture, distributing evenly. Set aside while you make the cake.
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