Chocolate Coconut Caramel Skillet Cake

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.