1 cup Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 teaapoon baking soda
1/4 teaspoon salt
1/4 cup butter
3 tablespoons unsweetened baking cocoa
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
1 teaspoon vanilla
1 cup sweetened shredded coconut, toasted

1 cup Gold Medal™ all-purpose flour 1 cup granulated sugar 1/2 teaapoon baking soda 1/4 teaspoon salt 1/4 cup butter 3 tablespoons unsweetened baking cocoa 1/2 cup water 1/4 cup vegetable oil 1 egg 1/4 cup buttermilk 1 teaspoon vanilla 1 cup sweetened shredded coconut, toasted

1. Heat oven to 350°F (176 C)
2 In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
3 In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
4 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
5 While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
6 Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.