Coconut Caramel Delight Cake


Coconut Caramel Delight Cake

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Servings and Ingredients

Serves 15
½ c. Hy-Vee butter
¼ c. whipping cream
1 (12 oz) jar Smucker's Milky Way ice cream topping
1 c. Hy-Vee flake coconut, divided
1 (18.25 oz) pkg Hy-Vee devils food cake mix
1 ¼ c. water
½ c. Hy-Vee oil
3 Hy-Vee large eggs
1 (8 oz) container Hy-Vee whipped topping, thawed


  1. Heat oven to 325 degrees.
  2. In a medium saucepan, combine butter, whipping cream and ice cream topping. Cook over low heat, stirring occasionally, until butter is melted. Pour into a greased 9-by-13-inch baking pan. Sprinkle evenly with 1/2 cup coconut.
  3. In a large mixing bowl, combine cake mix, water, oil and eggs with an electric mixer at low speed until moistened. Beat 2 minutes at high speed. Pour batter evenly over coconut in baking pan.
  4. Bake for 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes.
  5. Turn cake out onto a serving platter. Remove pan. Cool at least 1 hour.
  6. Toast remaining 1/2 cup coconut in a 350-degree oven 3 to 4 minutes. Stir toasted coconut into whipped topping. Spoon whipped topping onto cake.
  7. Store covered in refrigerator until serving time.

Nutrition facts


430 Calories per serving

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 65mg
  • Sodium: 410mg
  • Total Carbohydrates: 48g
  • Protein: 4g

Daily Values

Vitamin A 8%
Vitamin C 0%
Iron 8%
Calcium 2%