Something else I made this weekend. It is totally decadent and was perfect for a bbq dessert. I got it from Robin Hood Flour. For the apples I used Macs. And for the nuts I used chopped almonds and I toasted both the nuts and the coconut beforehand. I did not have to use the foil.

Moist & Chewy Caramel Apple Cake


2 1/2 cups All Purpose Flour

2 cups sugar

2 tsp salt

1 1/2 tsp baking soda

1/2 tsp baking powder

1 1/4 cups undiluted evaporated milk, divided

1/3 cup water

2 eggs, slightly beaten

2 cups peeled, cored and chopped apples

1/3 cup brown sugar, packed

1 cup flaked coconut

1/2 cup nuts, chopped

20 vanilla caramels (like Kraft or Werthers)


Combine flour, sugar, salt, baking soda and baking powder in large bowl.


Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.


Stir into dry ingredients. Mix well.


Spread batter into greased 13″ x 9″ cake pan.


Sprinkle brown sugar then coconut and nuts over top.


Bake at 350°f for 40 to 50 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown.


Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.


Cook and stir over low heat until mixture is smoothly combined.


Pour evenly over hot cake. Cool completely before serving.