Categories: Arkansas Democrat Gazette, kelly Brant
Ingredients
- 1 (5 oz.) pkg. unsweetened shredded coconut
- 1/2 cup sweetened shredded coconut
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter, divided use
- 1/2 cup vegetable shortening
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 1/2 tsp. baking soda
- 2 eggs
- 2 tsp. vanilla extract, divided use
- 6 Tbsp. milk
- 2 Tbsp. caramel-flavored ice cream topping
- 2 1/2 cups confectioners' sugar
- 25 soft caramel candies, unwrapped
- 2 Tbsp. evaporated milk
- 1/2 &7 oz.) tub Baker's Dipping Chocolate
- or 3 1/2 oz. melting chocolate wafers
Directions
- Heat oven to 350 degrees. Linea rimmed baking sheet with foil or parchment paper. Arrange the unsweetened coconut over foil. Bake 5 minutes or until lightly golden brown, stirring after 2 to 3 minutes. Transfer toasted coconut to a bowl and add the sweetened coconut and mix well; set aside.
- Increase oven temperature to 375 degrees. Line an 18×13×1-inch jelly roll pan with parchment paper or generously grease with butter or shortening.
- In a large mixing bowl, combine the flour and sugar; set aside.
- In medium saucepan, combine 1/2 cup of the butter, the shortening, cocoa powder and the water over medium-low heat. Cook, stirring frequently, until butter and shortening melt and mixture comes to a boil. Remove from heat.
- Stir melted butter-cocoa mixture into flour-sugar mixture and mix to combine. Mixing well between each addition, add the buttermilk, baking soda, eggs and 1 tsp. of vanilla. Pour batter into the prepared jellyroll pan. Bake 20 to 25 minutes or until a wooden pick inserted near the center comes out clean.
- Meanwhile, in a medium microwave-safe bowl, melt the remaining 1/2 cup butter with the 6 Tbsp. of milk, heating in 30-second increments. Stir the caramel sauce into the hot milk mixture, stirring until caramel sauce is completely melted, then add the confectioners’ sugar and remaining vanilla.
- Using a fork, or skewer, poke holes all over the hot cake. Pour the frosting evenly over the hot cake. Immediately sprinkle the shredded coconut over the frosting. Gently press it to adhere to the cake.
- In a separate microwave-safe bowl, melt the caramel candies with the evaporated milk, cooking in 30-second increments, stirring between each increment, until caramel is completely melted and smooth. Drizzle hot caramel over coconut.
- Melt the chocolate according to package instructions. Drizzle melted chocolate over caramel. Allow caramel and chocolate to completely set before cutting.