I’ve come to realize that kitchen experimentation is my favorite part of baking and cooking. I love food science and playing mad scientist, hoping it works out. Actually, if I didn’t love that so much, you might see more recipe posts from me on here, cause if I try something and I’m not enthused, I would rather throw it away than let people try it. Both literally and proverbially. But, you guys… I had a MAJOR success recently! I was trying to think of a dessert to make went through a list of favorites, but wanting to try something new. I saw an old classic recipe for chocolate chip bar cookies that I love and that’s super easy, and I thought that they would be good with coconut and things just kept going from there and before you know it, I was pouring caramel and coconut on top and broiling it. It could have been soup or success and I’m happy to report that it was success! I’m so happy with it that I want y’all to try it and tell me what you think!
- 1/2 cup butter, room temperature
- 1 overripe banana
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup coconut
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup oatmeal
- 1/2 cup wheat flour
- 1 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups chocolate chips
Caramel topping (original recipe from Ree Drummond)
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
- Coconut for topping (as much as desired, I used about a cup)
Pre-heat oven to 350°. Prepare 11×9 pan with cooking spray and set aside.
Beat butter until soft and creamy. Add sugars and beat until fluffy. Mix in banana, then eggs, vanilla and coconut until well combined. Set aside.
In a separate large bowl, whisk together dry ingredients. Add dry ingredients and gently combine with the above mixture.
Slowly mix in chocolate chips until thoroughly incorporated.
Bake on middle rack for 25-30 minutes, or until golden.
While cake is baking, make the caramel mixture by mixing the brown sugar, half-and-half, butter, salt and vanilla in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it starts to come to a rolling boil. At this point take off heat and wait for cake to come out of the oven. Once the cake is out, turn the oven to broil. Poke small holes all over the cake and pour caramel sauce evenly over the top. Top with as much coconut as you desire (should be evenly distributed all over the cake) and return the cake to the hot oven. Watch while the caramel sizzles and the coconut starts to turn golden brown. One coconut is evenly browned, remove cake from oven and cool at least 20 minutes before serving. Best served warm.