Caramel Sheet Cake
Makes 1 (13x9-inch) cake
  • Cake:
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups canned unsweetened coconut milk
  • Frosting:
  • 3 cups confectioners’ sugar
  • ¾ cup unsalted butter, softened
  • 1½ cups firmly packed dark brown sugar
  • 5 tablespoons whole milk
  • 1½ teaspoons vanilla extract
  • ½ teaspoon salt
  • Garnish: chopped toasted pecans
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. For cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In a medium bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form (do not overbeat). Gently fold egg whites into batter. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack.
  6. For frosting: Sift confectioners’ sugar into a large bowl.
  7. In a medium heavy-bottomed saucepan, melt butter over medium heat. Stir in brown sugar; cook, stirring constantly, for 1 minute. Remove from heat; stir in milk. Return to heat; bring mixture to a low boil, and cook, stirring constantly, for 1 minute.
  8. Add brown sugar mixture, vanilla, and salt to confectioners' sugar, and beat with a mixer at medium speed until smooth. Pour onto cake, spreading with an offset spatula until frosting begins to thicken. Garnish with pecans, if desired. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at