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Caramel ,Coconut and Almond Cake Recipe

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Caramel ,Coconut and Almond Cake Recipe
 

Ingredients
CAKE
• 1 package (18.25 oz.) Yellow cake mix with pudding
• 3 large eggs
• 1 1 / 4 cups water
• 1 / 3 cup vegetable oil
• 1 1 / 2 cups coconut, divided use

• CARAMEL COVER AND ALMONDS

• 1 / 2 cup (1 stick) butter
• 1 / 2 cup caramel sauce for ice cream
• 3 tablespoons heavy cream to beat
• 1 cup (3 oz.) Slices of almonds
• 1 cup (6 oz.) Pieces of milk chocolate with caramel NESTLÉ TOLL HOUSE Milk Chocolate & Caramel Swirl Morsels


Instructions

FOR THE CAKE:
Preheat oven to 350 ° F. Grease and flour baking a 13 x 9 inche baking pan

Mix cake mix, eggs, water and oil in a large bowl at slow speed for 30 seconds. Then beat on high speed 2 minutes. Incorporate 1 / 2 cup coconut. Use a spoon to put this mixture into the prepared mold.

Bake cake 28 to 35 minutes or until a toothpick inserted in center comes out clean

ALMONDS AND CARAMEL FOR THE TOPPING:
While the cake is baking, prepare the topping. Melt butter in a medium pot heat to medium-low. Incorporate caramel sauce and cream. Incorporating almonds and remaining coconut. Increase heat to medium and let the mixture boil. Let boil, stirring constantly, for 5 minutes or until thick consistency but allow rest. Carefully spread the mixture over the cake when removed from oven. Sprinkle with bits of chocolate and caramel when it is warm. Leave to cool completely in the mold of a metal.

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