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Prep 15min
Total30min
Servings8
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Ingredients
Cake
1
cup Gold Medal™ all-purpose flour
1
cup granulated sugar
1/2
teaspoon 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
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Steps
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.
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Feel free to use purchased caramel sauce.
Vanilla ice cream is delicious served on top of this warm cake.
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Nutrition Facts are not available for this recipe
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