| | Directions | Cut butter into the cake mix until fine crumbs. Carefully stir in milk. The mixture will be crumbly. Do not over mix. Reserve 1/2 cup of this mixture and pat the rest into the bottom of an ungreased 9 x 13 cake pan. Bake for 15 minutes at 350°F.
Remove from the oven and top with the coconut. Combine the caramel topping and flour together in a small saucepan. Stir the flour into the caramel and cook over medium low heat until the mixture is hot and the flour is mixed in to the topping. Drizzle the caramel mixture over the coconut and then crumble the reserved dough over the caramel. Bake for another 20 minutes. Allow bars to cool before serving. |
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Prep Time: 35 minutes
Cook Time: 35 minutes
Container: 9 x 13 cake pan
Servings: 36
|  | | Ingredients | | - | | 1/2 cup butter or margarine |
| - | | 1 package white cake mix |
| - | | 1/4 cup milk |
| - | | 3 1/2 ounces flaked coconut |
| - | | 1/4 cup flour |
| - | | 1 cup caramel topping |
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