Coconut Caramel Chocolate Cake

This Coconut Caramel Chocolate Upside Down Cake is pure joy for chocolate and coconut lovers. Imagine a soft chocolate cake with a gooey layer of homemade caramel and toasted coconut, all baked together in a skillet. Every bite is creamy, chewy, and full of decadent flavor. The best part is turning the skillet upside-down and revealing that sticky golden topping.

Every time I flip this cake out of the pan, the kitchen fills with the smell of toasted coconut and caramel. My family cannot wait to sneak tastes before it cools.

Ingredients

• Unsalted butter: This forms both the caramel and the tender base of the cake Choose a good quality butter for the richest flavor
• Light brown sugar: This melts into the butter to make the caramel Gold-colored with a subtle molasses note
• Vanilla extract: Used in both topping and cake Look for pure vanilla for full aroma
• Sweetened flaked coconut: Brings chewy texture and sticky sweetness Find bags with large moist flakes for best results
• All-purpose flour: Gives the cake structure Measure by spooning and leveling
• Unsweetened Dutch process cocoa powder: Deepens the chocolate flavor Dutch cocoa is less acidic and smoother in cakes
• Baking soda: Helps the cake rise Freshness is key
• Salt: Just a touch intensifies all the flavors
• Granulated sugar: Sweetens and helps the cake brown
• Large eggs: Bind the cake and add richness Fresh eggs work best
• Whole milk: Adds moisture and a tender crumb Use whole milk for best texture

Step-by-Step Instructions

Preheat and Prepare:

Preheat oven to three hundred fifty degrees Fahrenheit Very lightly spray edges of a ten inch cast iron skillet with cooking spray

Make the Caramel Topping:

Heat the butter in the skillet over medium heat until fully melted and foaming Whisk in the brown sugar and keep whisking for two to three minutes until the sugar melts and you have a bubbling thick caramel Add vanilla extract and whisk in Take care as it may sizzle and spatter Let caramel cool in the skillet for about one minute Sprinkle coconut evenly over the caramel

Mix Dry Ingredients:

In a bowl combine flour cocoa powder baking soda and salt Mix well

Cream Butter and Sugar:

In a mixer bowl beat butter and granulated sugar on medium-high until fluffy and creamy This takes less than two minutes

Add Eggs and Vanilla:

Turn mixer to low Add eggs one at a time scraping bowl between each addition Raise speed to high and beat until airy and paler about one minute Stir in vanilla

Combine Wet and Dry:

On low beat in half the flour mixture Swirl in half the milk Add remaining flour mixture and milk Beat just until combined Do not overmix You want to see a little dry flour at this stage Scrape bowl then beat on high power for no more than eight seconds This step builds a tender crumb

Assemble the Cake:

Pour batter over coconut and caramel in skillet Smooth into an even layer with a spatula

Bake:

Transfer skillet to oven Bake for thirty five to forty minutes until a toothpick inserted in the middle comes out clean

Invert and Cool:

Once baked let cake rest for five minutes Place a plate over the skillet Put on oven mitts and carefully flip the cake over onto the plate Let cool for twenty minutes before serving

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My favorite part is the edge of the cake right where the caramel and coconut get extra crisp I remember my sister and I always trying to sneak that slice first at our family gatherings

Storage Tips

Let cake cool completely before storing Wrap tightly or cover with a cake dome Store at room temperature for up to two days For longer storage refrigerate and bring to room temperature before eating The coconut keeps it from drying out

Ingredient Substitutions

You can use unsweetened flaked coconut if you want less sweetness Add a few extra spoonfuls of brown sugar to the caramel Almond milk or oat milk works if you do not have whole milk Substitute gluten-free flour blend if needed but watch baking time as it may vary

Serving Suggestions

Serve with a dollop of whipped cream or vanilla ice cream Sprinkle with extra toasted coconut for a finishing touch Perfect with a cup of coffee or as a dessert for a special brunch

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Cultural Context

This upside-down cake brings together classic Southern caramel coconut flavors with vintage chocolate cake traditions Baking in a cast iron skillet gives the dessert a rustic comfort you usually only find in old family recipes

Frequently Asked Questions

→ Can I use unsweetened coconut instead of sweetened flakes?

Yes, unsweetened coconut flakes can be used, but the topping will be less sweet and slightly drier than with sweetened flakes.

→ What can I use if I don't have a cast iron skillet?

You may use a similarly sized ovenproof pan or a heavy baking dish, but cast iron helps achieve a deeper caramelization.

→ How do I prevent the cake from sticking when inverting?

Very lightly grease the skillet edges and allow the cake to cool just a few minutes before inverting for best results.

→ Does this cake need to be served warm?

Serving warm is recommended for the best texture and gooey caramel, but it's also delicious at room temperature.

→ Can this be made ahead?

For ideal flavor and texture, serve soon after baking. However, it will keep for about 2 days, covered and at room temperature.

→ Can I add nuts to the topping?

Absolutely! Chopped pecans or walnuts can be sprinkled over the caramel before adding the coconut for extra crunch.