Coconut Caramel Cake

Time: 15 min. prep + 45 minutes to bake Yield: 12-15 servings Recipe from Taste Of Home Cake: 4 eggs 2 C sugar 2 t vanilla 2 C flour 2 t baking powder 1/2 t salt 1 C milk 1/4 C butter Frosting: 1 1/2 C packed brown sugar 3/4 C butter, melted 1/2 C half and half 2 C flaked coconut 1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix. 2. In a separate bowl combine the flour, baking powder and salt. 3. Add it to the buttery egg combo and mix just until combined. 4. In a sauce pan bring the milk and butter to a boil, stirring constantly. 5.Pour it into your batter. Beat until well combined. 6. Spray a 9x13 pan with cooking spray. Pour the batter into the pan. 7. Bake at 350 for 35-40 minutes. 8. While the cake bakes, mix all frosting ingredients together. 9. When the cake is done remove it from the oven and turn the oven to broil. Pour the ooey-gooey frosting over the top of the warm cake. Spread it around carefully with a knife. 10. Return the cake to the oven and let the frosting become browned. Be careful here, it can burn ever so quickly. It only needs to broil for about 3-4 minutes. Serve warm or cold. Either way it's yummy!