Recipe
Dessert
Coconut Caramel Delight Cake
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee butter | ||
| ¼ c. whipping cream | ||
| 1 (12 oz) jar Smucker's Milky Way ice cream topping | ||
| 1 c. Hy-Vee flake coconut, divided | ||
| 1 (18.25 oz) pkg Hy-Vee devils food cake mix | ||
| 1 ¼ c. water | ||
| ½ c. Hy-Vee oil | ||
| 3 Hy-Vee large eggs | ||
| 1 (8 oz) container Hy-Vee whipped topping, thawed |
Directions
- Heat oven to 325 degrees.
- In a medium saucepan, combine butter, whipping cream and ice cream topping. Cook over low heat, stirring occasionally, until butter is melted. Pour into a greased 9-by-13-inch baking pan. Sprinkle evenly with 1/2 cup coconut.
- In a large mixing bowl, combine cake mix, water, oil and eggs with an electric mixer at low speed until moistened. Beat 2 minutes at high speed. Pour batter evenly over coconut in baking pan.
- Bake for 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes.
- Turn cake out onto a serving platter. Remove pan. Cool at least 1 hour.
- Toast remaining 1/2 cup coconut in a 350-degree oven 3 to 4 minutes. Stir toasted coconut into whipped topping. Spoon whipped topping onto cake.
- Store covered in refrigerator until serving time.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 65mg
- Sodium: 410mg
- Total Carbohydrates: 48g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 2%