Salted Caramel Coconut Poke Cake

• Condiments

  • 1 1/3 cup Caramel or dulce de leche, quality prepared

• Baking & Spices

  • 1 16 oz] frozen whipped topping, frozen whipped
  • 1 tsp Kosher salt

• Nuts & Seeds

  • 1 1/2 cup Coconut, sweetened flaked
  • 1/2 cup Pecans, toasted

• Bread & Baked Goods

  • 1 Recipe old fashioned butter cake or 1

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1½ cup sweetened flaked coconut, divided
• ½ cup chopped pecans, toasted
• 1 Recipe Old Fashioned Butter Cake OR 1 (15.25) oz Butter Cake mix plus ingredients to prepare
• 1⅓ cup quality prepared caramel or dulce de leche, divided
• 1 (16) oz frozen whipped topping, thawed
• 1 tsp kosher salt

Directions

• Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
• Spread the pecans and ½ cup coconut on a sheet pan in a single layer. Toast the nuts for 6 minutes, then remove to cool.
• Toast the coconut for 6-8 minutes stirring periodically for even browning, Set aside to cool.
• Prepare the butter cake per the directions. After preparing the batter mix 1 cup coconut into the batter by hand.
• Spread the cake batter evenly into the pan. Bounce the pan a few times on the counter to remove any trapped air bubbles..
• Bake per the package instructions until golden and a tester inserted into the center comes back clean.
• Remove from the oven and immediately poke the cake generously using a fork.
• Pour 1 cup caramel over the hot cake. Use the back of a spoon or spatula to spread evenly gently pressing into the holes. Cool completely.
• After cooling, frost the top with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt.
• Top with toasted coconut and pecans.
• Store chilled..