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Chocolate Coconut Caramel Skillet Cake
Chocolate Coconut Caramel Skillet Cake
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Prep Time:
15 minutes
Total Time:
30 minutes
Create a stunning restaurant-worthy multi-layer cake with just one skillet and 15 minutes of prep.
Ingredients:
  • 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
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1/2 cup half-and-half
  • 1 tablespoon vanilla
  • 1 cup sweetened shredded coconut, toasted
Instructions:
  • Preheat oven to 350°F.
  • Combine flour, baking soda, granulated sugar, and 1/4 teaspoon salt in a small bowl; set aside.
  • In a 9-inch cast-iron skillet, melt 1/4 cup butter with cocoa, water, and oil until boiling over medium heat. Whisk in the flour mixture. In a 1-cup glass measuring cup, combine egg, buttermilk, and 1 teaspoon vanilla. Quickly whisk in the buttermilk mixture until well combined. Pour the batter into the skillet.
  • Bake until a toothpick inserted in the center comes out clean, for about 10-15 minutes.
  • Prepare the Caramel Sauce simultaneously as the cake bakes. In a large saucepan, combine brown sugar, half-and-half, 1/4 cup of butter, and 1/4 teaspoon of salt. Cook over medium-low heat for 5 to 7 minutes, whisking constantly until the sauce starts to thicken. Mix in 1 tablespoon of vanilla.
  • Evenly blanket warm cake with toasted coconut. Drizzle with luscious caramel sauce. Serve with optional whipped cream on the side.

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