Moist & Chewy Caramel Apple Cake

An ideal company or family dessert. No need for frosting. Nuts and coconut on top are covered with a caramel topping that soaks into the cake. MMMmmm! I found this recipe in Homemaker's magazine. Freezes excellently.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 2 1⁄2 cups all-purpose flour
• 2  cups granulated sugar
• 2  teaspoons salt
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1 1⁄4 cups  undiluted evaporated milk, divided
• 1⁄3 cup water
• 2  eggs, slightly beaten
• 2  cups  peeled cored chopped apples
• 1⁄3 cup  packed brown sugar
• 1  cup flaked coconut
• 1⁄2 cup  chopped  nuts
• 20  vanilla caramels, unwrapped

Directions

1. Combine flour, sugar, salt, baking soda and baking powder in large bowl.
2. Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.
3. Stir into dry ingredients.
4. Mix well.
5. Spread batter into greased 13 by 9 inch pan.
6. Sprinkle brown sugar then coconut and nuts over top.
7. Bake at 350 degrees for 40 to 45 minutes, or until done.
8. Cover loosely with aluminum foil if topping is becoming too brown.
9. Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.
10. Cook and stir over low heat until mixture is smoothly combined.
11. Pour evenly over hot cake.
12. Cool completely before serving.