Ingredients: (Caramel-Almond Coconut Cake)
1 pkg. (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 flaked coconut, divided
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tablespoons heavy whipping cream
1 cup (3 oz.) sliced almonds
1 cup (6 oz.) Milk Chocolate & Caramel Morsels
Directions: (Caramel-Almond Coconut Cake)
Preheat oven to 350°F. Grease and flour 13 x 9-inch baking pan.
Beat cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.
Bake for 28 to 35 minutes or just until wooden pick inserted in center comes out clean.
FOR CARAMEL-ALMOND TOPPING:
While cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.