- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 (11- ounce) bag caramels, unwrapped
- 3 tablespoons milk
- 2 cups sweetened flaked coconut
- 1 1/2 cups semi-sweet chocolate, divided
- Preheat the oven to 325°F/165°C
- Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour or powdered sugar and set aside.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes. Invert the cake pan onto a wire rack and allow the cake to cool completely.
- Once the cake is cooled, carefully flip the cake over, so it’s upside down. In a microwave-safe bowl melt 1 cup of the chocolate chips in 30 second increments, stirring in between each until melted. Spread the melted chocolate on the bottom of the cake. Allow the chocolate to set completely before flipping the cake over and transferring it to a cake plate.
- In a large skillet over low heat toast the coconut, stirring frequently. Once it’s toasted allow it to cool.
- In a microwave-safe bowl melt the caramel and milk in 30 second increments until melted, stirring after each. Add the toasted coconut into the caramel stirring to combine.
- Using a knife, cut a small “V” into the top of the cake, creating a small well. Spoon the caramel mixture into the well on the top of the cake. Melt the remaining 1/2 cup chocolate chips in a microwave safe bowl and drizzle on top of the caramel mixture. Allow the chocolate to set.
- Store airtight for up to 3 days.