Effortless Coconut Caramel Chocolate Cake

If you adore chocolate or coconut, this Coconut Caramel Chocolate Upside Down Cake is your dream. Picture a fudgy chocolate treat layered with gooey caramel and toasted coconut. It all bakes in one skillet, so everything blends into a dreamy texture. When you flip it out, the golden gooey coconut topping steals the show. Each mouthful is sticky, chewy, and super rich.

Turning the cake out of the skillet fills your kitchen with an amazing toasted coconut caramel smell. My family rushes in, hoping to swipe a bite before the cake can cool off.

Decadent Ingredients

• Whole milk: Makes things rich and keeps crumbs soft Always go with whole for best cake feel
• Large eggs: They pull the whole batter together and make it richer Use them fresh
• Unsalted butter: Gets used in both the sweet caramel goo and the cake’s soft crumb Pick a butter that tastes awesome
• Baking soda: Helps the cake fluff up Use fresh so your cake actually rises
• All-purpose flour: Gives the cake a solid base Scoop and level it for the right amount
• Sweetened flaked coconut: Adds sticky, chewy bits on top Grab the bags with big pieces for best texture
• Light brown sugar: Joins up with butter for the luscious caramel layer Has a light molasses taste
• Unsweetened Dutch process cocoa powder: Deep chocolate vibe Dutch process is smoother and not as sharp
• Salt: Tiny bit wakes up every taste
• Granulated sugar: Sweetens and gives that nice brown crust
• Vanilla extract: Smells and tastes amazing in both the top layer and inside the cake Go for pure vanilla for max flavor

Clear Steps to Bake

Finish and Flip:

After baking, let it hang out five minutes. Put a big plate on the skillet. Protect your hands and flip the whole thing over. Cool at least twenty minutes, then slice and serve when you can’t wait any longer.

Bake:

Pop the skillet in the hot oven. Let it go for thirty-five to forty minutes. When a toothpick comes out mostly clean from the center, you’re set.

Mix it Together:

With mixer on low, blend in half your flour mix. Then pour in half your milk. Repeat with what you’ve got left. Stop mixing early as long as you don’t see big dry patches. Scrape the bowl, then just a few long mixes on high to finish. You want it barely mixed for soft cake.

Add Eggs and Perfume:

Turn your stand mixer way low. Drop eggs in, one after another, scraping down in between. Crank the mixer up and whip until things look pale and airy—about a minute or so. Drop in the vanilla and stir once.

Cream Butter With Sugar:

Butter and granulated sugar go into a bowl. Mix until you get a pillow-soft creaminess. Shouldn’t take two minutes.

Mix Dry Stuff:

Stir together cocoa powder, flour, salt, and baking soda in a bowl. Mix until you don’t see streaks.

Build the Topping:

Melt butter over medium in the skillet until it foams. Add brown sugar and whisk for a couple of minutes until you see bubbly thick caramel. Pour in vanilla and whisk—it might sizzle! Set aside for about a minute. Sprinkle all the coconut on top to cover the caramel.

Oven and Skillet Prep:

Set your oven to 350°F. Very lightly grease the edges of a ten-inch cast iron skillet so nothing sticks.

Combine Layers:

Spread all your batter right on the coconut layer in the skillet. Smooth the top with a spatula.

Pin it

I can never resist the cake edges—right where caramel and coconut get crunchy. At family get-togethers, my sister and I always hovered for that corner piece first.

How to Store

Let it cool to room temp before tucking away. You can wrap it up tight or pop a dome over it. Leave it on the counter for up to two days. If you want to keep it longer, put it in the fridge and let it come back to room temp before eating. The coconut really helps lock in the cake’s moisture.

Swaps for Ingredients

Unsweetened coconut works fine if you don’t want it super sweet, but add extra brown sugar to your caramel for flavor. Oat or almond milk is a decent swap if you’re out of whole milk. If you’re baking gluten-free, use a gluten-free flour blend—just watch it closely since the baking time might change.

Ideas for Serving

Add a scoop of vanilla ice cream or a spoonful of whipped cream on top. Sprinkle more toasted coconut for crunch. Great as an afternoon treat, with coffee, or for brunch with friends.

Pin it

The Backstory

This upside-down dessert brings together old-time chocolate cake vibes with classic Southern coconut caramel. Using a cast iron pan turns it extra homey—like something you’d get from grandma’s kitchen.

Frequently Asked Questions

→ Is it okay to swap in unsweetened coconut?

You can! The top just won't turn out as sweet or moist if you use the plain kind.

→ No cast iron? What should I use?

A heavy baking dish or another oven-safe pan does the trick, but the cast iron helps get that deep caramel edge.

→ How do I keep it from gluing to the pan when I flip?

Lightly grease around the rim and give it a few minutes to cool before tipping it out. That helps everything let go.

→ Is warm really the way to go for serving?

Absolutely, that's when the caramel gets all gooey. But it's still tasty after it cools down, too.

→ Can I prep it in advance?

It's best right after baking, but it'll hang in there at room temp for a couple days if you cover it.

→ Are nuts okay on top?

Sure thing! Throw on some chopped walnuts or pecans before the coconut if you want extra crunch up there.