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.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8

Ingredients

Cake

1
cup Gold Medal™ all-purpose flour
1
cup granulated sugar
1/2
teaapoon baking soda
1/4
teaspoon salt
1/4
cup butter
3
tablespoons unsweetened baking cocoa
1/2
cup water
1/4
cup vegetable oil
1
egg
1/4
cup buttermilk
1
teaspoon vanilla

Caramel Sauce

1
cup packed brown sugar
1/2
cup half-and-half
1/4
cup butter
1/4
teaspoon salt
1
tablespoon vanilla

Coconut

1
cup sweetened shredded coconut, toasted

  • 1 Heat oven to 350°F.
  • 2 In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
  • 3 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.
  • 4 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
  • 5 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.
  • 6 Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.

Expert Tips

Feel free to use purchased caramel sauce.

Vanilla ice cream is delicious served on top of this warm cake.