Caramel-Almond Coconut Cake

• 18 14 ounces yellow cake mix with pudding
• 3 large eggs
• 1 14 cups water
• 13 cup vegetable oil
• 1 12 cups flaked coconut, divided
• 12 cup butter
• 12 cup caramel ice cream topping
• 3 tablespoons heavy cream
• 1 cup sliced almonds (3 ounces)
• 1 cup Nestle milk chocolate and caramel swirled morsels

1. CAKE:.
2. Preheat oven to 350 degrees.
3. Grease and flour 13 x 9 pan.
4. Beat cake mix, eggs, water and oil on low speed for 30 seconds.
5. Beat on high speed for 2 minutes.
6. Stir in 1/2 cup coconut.
7. Spoon batter into pan.
8. Bake for 28-35 minutes or just until wooden toothpick inserted in center comes out clean.
9. TOPPING:.
10. while cake is still baking, prepare topping.
11. Melt butter in medium saucepan over medium-low heat.
12. Stir in caramel topping and cream.
13. Stir in almonds and remaining coconut.
14. Increase heat to medium and bring mixture to a full boil.
15. Boil for 5 minutes our until thick, but still spreading consistency, stir constantly.
16. Carefully spread mixture over cake just as it comes out of the oven.
17. Sprinkle morsels over cake while still hot out of the oven.
18. Cool completely in pan on wire rack.

yellow cake, eggs, water, vegetable oil, flaked coconut, butter, caramel ice cream topping, heavy cream, almonds, milk chocolate

Taken from www.food.com/recipe/caramel-almond-coconut-cake-174948 (may not work)