Coconut Caramel Delight Cake

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.