Honey Almond Coconut Cake

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Mix 2 tbsp sugar, 1 tbsp butter, and honey in the cake pan and keep in the preheated oven for about 4 mins until the mixture melts together to form a caramel consistency.

3. 3

   Now carefully take the cake pan out of the oven and sprinkle some slivered almonds and desiccated coconut over the caramel and allow it to set

4. 4

   In a large bowl, mix together the butter, oil, eggs and coconut milk, milk and cake mix using an electric mixer for about 2 mins until the batter gets a smooth consistency.

5. 5

   Pour the batter into the prepared caramel set pan and use a spatula to evenly distribute the batter.

6. 6

   Tap the cake pan twice on the counter to ensure there are no air bubbles.

7. 7

   Bake, as directed in the cake mix package for about 35 to 40 mins or until the center of the cake, rises and a toothpick inserted comes out clean.

8. 8

   Cool the cake on a wire rack for about half an hour and then invert onto a serving plate.

9. 9

   Serve the cake sprinkled with some desiccated coconut on top.

10. 10

    Tip# If you are not a fan of the honey flavor, you can omit that and just use sugar and butter to make caramel.

11. 11

    Tip# You can substitute the liquid mentioned in the cake mix with pineapple juice/ orange juice/even coffee to get different variations of the cake mix.

No additional tips available.