INGREDIENTS
Chocolate Cake Mix (I used Betty Crocker Super Moist Milk Chocolate)
14 fluid_ounces
coconut milk (I used Thai Kitchen)
3
eggs
1/3 cup
vegetable oil
12 1/4 oz
caramel topping (I used Smuckers)
Cool whip
toasted coconut (to make, bake in a single layer at 350 for 10 minutes, watching closely)
more caramel for drizzling (optional)