This caramel coconut cake is a tropical twist on a classic caramel cake. The cake is moist and coconut-y, and the caramel frosting is rich and buttery. The coconut is toasted and mixed into the cake batter for added texture and flavor. The caramel sauce is made by cooking sugar until it turns a deep amber color, then adding cream and butter. The result is a rich and buttery caramel sauce that pairs perfectly with the coconut cake. This cake is perfect for any summer occasion.
