Water, vegetable oil and eggs called for on cake mix box
1
jar (14 oz) hot fudge topping
3
cups sweetened coconut, toasted
1
jar (14 oz) caramel topping
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
2
In small microwavable bowl, microwave hot fudge topping uncovered on High about 15 seconds or just until pourable. Pour sauce over warm cake, spreading evenly with rubber spatula. Grab the pan with both hands, and whack it against the counter two times. This is to help the fudge topping sink down into the holes. Cover the cake, and place in the fridge 10 minutes to set up slightly.
3
In medium bowl, toss 1 1/2 cups of the toasted coconut and 1/4 cup of the caramel topping. Remove cake from the fridge, and pour remaining caramel topping over the cake, reserving 2 tablespoons for drizzling later. Use your hands to shake cake pan from side to side to help evenly distribute caramel over cake. Top with caramel-coated coconut in an even layer.
4
Sprinkle with remaining toasted coconut, and drizzle with reserved caramel topping. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.
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To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
White cake mix would work as well, if it's your preference!
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Nutrition Facts are not available for this recipe
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