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If you love coconut and chocolate, you're in for a treat with this Coconut Caramel Chocolate Upside-Down Cake. It’s a fluffy chocolate cake covered with gooey homemade caramel and lots of toasted coconut—all whipped up in your favorite skillet. Every mouthful is sticky, rich, and totally delicious. The highlight? Flipping the skillet to uncover that gorgeous sweet topping.
The moment you flip this cake out of the pan, toasted coconut and caramel fill the air. My family always lines up—nobody waits for it to cool before stealing bites.
Dreamy Ingredients
- Unsalted butter: Adds flavor and keeps things soft as the caramel and cake base Pick a butter you love for best taste
- Light brown sugar: Swirls into the butter to form caramel Has a gentle molasses vibe and warm color
- Vanilla extract: Pops up in both layers Buy the real stuff for a bigger vanilla hit
- Sweetened flaked coconut: Chewy and sweet, especially with big, moist pieces Look for nice fat flakes
- All-purpose flour: Helps the cake keep its shape Always scoop and level for the right amount
- Unsweetened Dutch process cocoa powder: Makes the chocolate flavor deep and smooth Dutch-style cocoa means less tang and more mellow taste
- Baking soda: Makes the cake nice and puffy Use fresh baking soda for good lift
- Salt: A dash turns up all the other flavors
- Granulated sugar: Brings sweetness and gives a bit of a brown crust
- Large eggs: Hold the cake together and bring richness Go for fresh if you can
- Whole milk: Keeps the cake soft and moist Full-fat works best for this
Easy Step-by-Step
- Get Ready:
- Start by setting your oven to 350°F Quickly spritz the rim of a ten-inch cast iron skillet with cooking spray
- Toss Together Dry Ingredients:
- Stir up flour, cocoa, baking soda, and salt in a bowl so it's all mixed
- Work on the Caramel Layer:
- Melt butter over medium heat in your skillet Stir in brown sugar and keep whisking for a couple minutes until you see it thickening up and bubbling Pour in vanilla—watch out, it might splatter Let the caramel cool for a moment, then cover with the coconut
- Whip Butter and Sugar:
- In a mixing bowl, beat up butter and granulated sugar until the mixture is fluffy and pale Should only take a minute or two
- Add Eggs and a Little Vanilla:
- With the mixer on low, push in eggs one by one Scrape the sides between eggs, then turn the speed up and mix until it's pale and frothy Stir in the vanilla
- Blend Wet and Dry Mixes:
- Switch mixer to low, then slowly add half the flour combo, and half the milk Stir in the rest of the flour mixture and milk Stop mixing as soon as everything's just combined—leave some dry bits visible Scrape sides and beat on high speed for about 8 seconds to get it all tender
- Put It All Together:
- Spoon the batter gently over your coconut-caramel base Even it out with your spoon or spatula
- Bake It:
- Pop the skillet in the oven and bake for 35-40 minutes Toothpick should come out without batter when it’s ready
- Flip and Cool:
- Let the cake hang out for five minutes after baking Place a big plate over the skillet Use oven mitts and flip the skillet over so the cake falls onto the plate Let cool for about 20 minutes before digging in
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Nothing beats that corner where caramel and coconut go extra crunchy. My sister and I always tried sneaking that bit first when we were kids at our family parties.
Storage Advice
Wait until the cake cools off before wrapping it up tightly or popping it under a cake cover. It'll keep just fine on the counter for two days. If you want to stash it longer, pop it in the fridge and let it come back to room temp before eating. Coconut helps it stay nice and moist.
Swaps You Can Make
If you want it less sweet, reach for unsweetened coconut, but then toss in a little extra brown sugar for gooey caramel. Don't have whole milk? Almond or oat milk will work. Need it gluten-free? Sub in your favorite gluten-free flour, but keep an eye on the baking time as it might change.
How to Serve
Top with a scoop of vanilla ice cream or some whipped cream. Sprinkle on more toasted coconut if you want. This is awesome with coffee or as a sweet treat for brunch with friends.
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Background
This upside-down dessert takes old-school Southern caramel coconut treats and mixes them with vintage chocolate cake. Baking everything in a cast iron pan gives real homey vibes and the kind of comfort usually found in passed-down family favorites.
Frequently Asked Questions
- → Could I use plain coconut instead of sweet flakes?
Go for it—unsweetened coconut works, just know it'll end up not as sweet and the topping might feel a bit drier.
- → What if I don't have a cast iron pan?
Try any oven-friendly pan that's about the same size. Cast iron gives a deeper caramel, but a heavy baking dish does fine too.
- → How can I stop the cake from sticking when I flip it out?
Give the sides of your skillet a light greasing, and let things sit for just a few minutes before you turn the cake out. It helps big time.
- → Should this cake be served hot?
It's best while it's still warm and the caramel is gooey, but you can snack on it after it cools—still awesome.
- → Is it okay to make this in advance?
Honestly, it's tastiest right after you bake it. But if you need, it'll keep on the counter for a couple days, just cover it up.
- → Can I toss nuts over the topping?
For sure! Add chopped pecans or walnuts to the caramel layer before adding coconut if you want extra crunch on top.