Chocolate Coconut Caramel Skillet Cake is one of my one-pan wonders. It’s baked in the same cast iron skillet that you make it in, making both baking and clean-up a breeze! (You have to love that.) This cake is dark, dense and super moist. I topped mine with toasted coconut and caramel sauce, but the cake is a great base for any topping that you and your family likes. A little vanilla ice cream and hot fudge sauce would be heavenly on this, as would fresh fruit and whipped cream. Let’s get started!
In a small bowl, whisk together flour, baking soda, sugar and salt. Set aside.
Add butter, oil, water and cocoa to a 9-inch cast iron skillet.
Bring to a boil over medium heat.
Mix together buttermilk, egg and vanilla in a small measuring cup.
Whisk in dry ingredients.
Working quickly, whisk in the egg mixture.
Mix until completely combined.
Bake in a preheated 350 degree oven for 10 to 15 minutes, or until a toothpick comes out clean.
While the cake is baking, toast coconut until it begins to brown.
While the cake is baking, begin the caramel sauce. Add brown sugar, half-and-half, butter and salt to a medium saucepan.
Cook on medium-low heat and whisk until it begins to thicken, 5 to 8 minutes. Take off heat and add vanilla.
Top with toasted coconut and caramel sauce. Add whipped cream or vanilla ice cream if desired. For maximum ooey-gooey goodness, serve this cake warm, straight from the oven.