Right from the get go, I knew this was going to be a good cake. I could hear a choir quietly humming a hallelujah chorus while I made the cake batter. You had to listen carefully, but it was there. The batter just came together beautifully and the bowl was literally licked clean. If I didn’t know better, it would have been put back in the cupboard with the clean dishes. I could have stopped there and been happy with this perfect, moist cake. No frosting, just cake. I never thought I’d say that. But we couldn’t stop there, there were still four more layers to go! I made all sorts of pokes. In fact, I took a steak knife and went to town for a while. The frosting was pretty tasty, had some extra flavor with the caramel, but wasn’t overly sweet. Then we put on the toasted coconut. I loved the toasted coconut. It added awesome texture and crunch. There was a slow crescendo from my choir as I drizzled the caramel and chocolate on top. Finally as I cut into the cake, the heavens opened, the angelic music was palpable and I went weak at the knees as I bit into this cake fit for the gods.
So I exaggerate. But I did get the giggles while I ate, it was THAT good. I was worried that it would be overly sweet with all the drizzles and frosting, but it wasn’t at all. It was just perfectly moist, and… I just… I can’t. Just trust me guys. If you don’t do anything else, make this cake. You’re life is not complete until you’ve tried it.
As a small side comment, I didn’t have an 18? cookie sheet that the recipe calls for. I used a 15? cookie sheet and it worked out just fine. I also took my cake out a few minutes early. It was started to smell really done, so watch your cake! Also, with the frosting a lot of it fell down in the crevasses between the edge of the cake and the pan. I scooped out as much as I could and poured it back on the top until the cake and soaked up all the frosting. Lastly, clean up as you go, or you’ll have a huge mess on your hands at the end.
- 2 cups flour
- 2 cups sugar
- ½ cup butter
- 1 cup water
- 4 Tablespoons cocoa
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- ½ cup butter
- 6 Tablespoons milk
- 2½ cups powdered sugar
- 1 teaspoon vanilla
- ? cup caramel sauce, I used caramel ice cream topping in the jar
- 2½ cups toasted coconut, See instructions below for how to make it
- 7 to 8 ounces caramel, like Kraft Caramel Cubes
- ? cup evaporated milk
- ¾ cup milk chocolate chips
- 1 teaspoon shortening or oil
- Start by toasting the caramel. Line a cookie sheet with foil. Spread coconut over the cookie sheet. Bake at 375 for 10-15 minutes, tossing the coconut ever 2-5 minutes. Remove the coconut when it becomes golden brown.
- In a large mixing bowl, add flour and sugar. Set aside.
- In a medium sauce pan, add butter, water, cocoa and shortening and bring to a boil. Remove from the heat add to the flour mixture. Stir to combine.
- Add buttermilk, baking soda, eggs, and vanilla in that order. Mix after each addition.
- Pour mixture into a large cookie sheet and bake at 400 degrees for 15-20 minutes, or until done.
- In a sauce pan, add butter and milk and bring to a boil. Stir in caramel. Remove from heat. Then add powdered sugar and vanilla. Stir until smooth.
- After cake has cooled, pokes holes all over the cake with a fork (or a steak knife.) Pour frosting evenly over the top. Sprinkle coconut over the frosting.
- In a microwave safe bowl, add caramel and evaporated milk. Cook on high for 30 second increments, stirring in between each increment. Continue to microwave until caramel is smooth. Drizzle over coconut.
- Again, in a microwave safe bowl, add chocolate chips and shortening. Microwave as you did the caramel until chocolate is smooth. Drizzle over caramel.
- Let the caramel and chocolate cool. Serve and enjoy!
