Butter, for pan
All-purpose flour, for pan
1 box vanilla cake mix, plus ingredients called for on box
1 c. caramel, warmed slightly and divided
2 c. heavy cream
16 oz. semisweet chocolate chips
4 c. shredded coconut, toasted
DIRECTIONS
Preheat oven to 350°. Generously grease a Bundt pan with butter, then sprinkle with flour.
Prepare cake mix according to package instructions. When the batter is ready, fold in 1/4 cup caramel and pour batter into prepared Bundt pan.
Bake until cake is golden and a toothpick inserted into the middle comes out clean, about 45 minutes. Let cool for 15 minutes in the pan, then run a butter knife around the edges of the pan and invert cake onto a cooling rack to cool completely.
Meanwhile, make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes.
Pour most of the chocolate ganache over cooled Bundt cake, reserving about 1/3 cup ganache.
Sprinkle toasted coconut on top then press remaining toasted coconut around the sides of the cake. Drizzle remaining caramel over the cake then drizzle remaining ganache on top. Serve immediately.
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