Description
A thick and chewy cookie cake inspired by the classic caramel coconut cookie, featuring a buttery base, toasted coconut caramel topping, and rich chocolate drizzle in every slice.
Ingredients
Units
Scale
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shredded sweetened coconut, lightly toasted
- 11 ounces soft caramel candies
- 3 tablespoons heavy cream
- 3/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a 9 inch round cake pan.
- In a bowl, whisk together the all purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the large eggs and vanilla extract until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Press the dough evenly into the prepared cake pan and smooth the top.
- Bake for 18 to 22 minutes, until lightly golden. Remove from oven.
- In a saucepan over low heat, melt the soft caramel candies with the heavy cream until smooth.
- Stir the lightly toasted shredded sweetened coconut into the melted caramel mixture.
- Spread the caramel coconut mixture evenly over the warm cookie base and return to the oven for 5 minutes to set slightly.
- Melt the semi sweet chocolate chips and drizzle evenly over the top.
- Allow the cake to cool completely before slicing into wedges and serving.
Notes
- Do not overbake the base to keep it soft and chewy.
- Toast the coconut lightly for deeper flavor.
- Allow full cooling before slicing for clean cuts.
- Store covered at room temperature or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg