1 pkg. (18.25 oz.) yellow cake mix with pudding
3 large eggs
1-1/4 cups water
1/3 cup vegetable oil
1-1/2 cups flaked coconut, divided
Prheat oven to 350. Grease and flour 13x9-in. baking pan.
Beat cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.
Bake for 28-35 minutes or just until wooden toothpick inserted in center comes out clean.
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tbsp. heavy whipping cream
1 cup (3 oz.) sliced almonds
1 cup (6 oz.) Nestle Toll House Swirled Milk Chocolate & Caramel Morsels
While cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly . Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.