An ideal company or family desert.
No need for frosting.
Nuts and coconut on top are covered with a
caramel topping the soaks into the cake.
2 1/2 cups All purpose flour
2 cups granulated sugar
2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cups undiluted Evaporated Milk, divided
1/3 cup water
2 eggs slightly beaten
2 cups peeled, cored, and chopped apples
1/3 cup packed brown sugar
1 cup flaked coconut
1/2 cup chopped nuts
20 individual vanilla caramels.
COMBINE flour, sugar, salt, baking soda and baking
powder in large bowl.
Combine 1/2 cup of milk, water, eggs and apples in medium bowl.
Stir into dry ingredients.
Mix well and spread batter into greased 9 x 13 cake pan.
Sprinkle with brown sugar then coconut and nuts overtop.
BAKE 350 for 40 -45 minutes.
Cover loosely with aluminum foil if topping is becoming too brown.
MEANWHILE,combine remaining evaporated milk and caramels
in small saucepan.
Cook and stir over low heat until mixture is smoothly combined.
Pour evenly over the hot cake.
Cool completely before serving.
I made this cake this week and was delicious-
I left off the caramel part.
Ouch!
WW
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