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1
Preheat the oven to 350 degrees.
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2
Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes.
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3
Set aside to cool.
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4
Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper.
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5
Sift together the sugar, flour, cocoa, baking powder, baking soda and salt.
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6
Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
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7
In a medium bowl, whisk together the eggs, milk, oil and vanilla extract.
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8
Add to the dry ingredients and mix at low speed for 5 minutes.
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9
Gradually add the hot water, mixing at low speed just until combined.
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10
The batter will be quite thin.
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11
Pour the batter into the prepared pan.
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12
Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes.
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13
Let cool in the pan.
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14
Caramel: Pour the sugar into the center of a deep saucepan.
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15
Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
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16
Do not stir; gently draw your finger through the center of the sugar to moisten it.
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17
Over medium-high heat, bring to a boil without stirring.
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18
Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes.
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19
Immediately remove from the heat.
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20
Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter).
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21
Stir in the toasted coconut and almonds.
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22
Set aside.
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23
When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide.
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24
Using diagonal strokes of the knife, cut each strip into 4 triangles.
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25
If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened.
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26
Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle.
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27
Drizzle with more sauce and serve.
