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
egg
1/4
cup buttermilk
1
teaspoon vanilla
1
cup packed brown sugar
1/2
cup half-and-half
1/4
cup butter
1/4
teaspoon salt
1
tablespoon vanilla
1
cup sweetened shredded coconut, toasted
Preparation
Heat oven to 350°F.
In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.
