This rich cake is the perfect treat to hold you over in the Girl Scout cookie off season! It started off as a fun, made up recipe, but has turned into a family favorite. So, now it's time to share with everyone! It's extremely easy to make, and is delicious too. The amount of chocolate syrup and coconut on the top of the cake can be done as desired, so add as much or little as you'd like. I hope everyone enjoys this tasty cake!

Ingredients:

-1 box of yellow cake mix.

- chocolate syrup (3 tablespoons set aside).

-1 jar of caramel topping.

- 2 tablespoons milk.

- Shredded coconut (as desired).

Instructions:

1. Preheat your oven, and make the cake mix as directed on the box. Stir in 3 tablespoons of chocolate syrup to the cake batter, and bake as directed.

2. Once taken out (while the cake cools), prepare the toasted coconut: Preheat your oven to 325 degrees. Evenly spread shredded coconut onto a lined baking sheet (how much you'd like is up to you, but covering every inch of the sheet is more than plenty). If the coconut is sweetened, toast for 15 minutes. If unsweetened, toast for 2-3 minutes longer. Stir, and move the coconut every 5 minutes to ensure an even toasting.

3. In a small sauce pan, over low heat, mix the caramel and milk (the caramel will thin up). If you'd prefer a thicker caramel sauce, only use 1 tablespoon of milk.

4. When the cake has cooled, use the handle of a wooden spoon to poke holes across the cake (I'm a fan of doing 12-16, evenly across the board). Pour the caramel sauce evenly over the cake, and spread using a spatula. Then, top with the toasted coconut as desired.

5. For an extra touch (and to resemble the cookie), I top the cake off with a drizzle of chocolate syrup.