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
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