• Preparation Time 20 minutes
  • Baking Time 45 minutes
  • Makes about 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 cups sugar
  • 2 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 cups Carnation® Regular, 2% or Fat Free Evaporated Milk, divided
  • 1/3 cup water
  • 2 eggs, slightly beaten
  • 2 cups peeled, cored and chopped apples
  • 1/3 cup packed brown sugar
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts
  • 20 vanilla caramels

Serving Size: about 12 servings


Serving Size: about 12 servings

  • Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
  • Combine flour, sugar, salt, baking soda and baking powder in large bowl.
  • Combine ½ cup (125 mL) of the evaporated milk, water, eggs and apples in a separate medium bowl.
  • Stir evaporated milk mixture into flour ingredients. Mix well.
  • Spread batter into prepared baking dish.
  • Sprinkle brown sugar then coconut and nuts over top.
  • Bake in preheated oven 40 to 50 minutes, or until a toothpick inserted of center of cake comes out clean.  Cover loosely with aluminum foil if topping is becoming too brown.
  • Combine remaining ¾ cup (175 mL) evaporated milk and caramels in small saucepan.
  • Cook and stir over low heat until mixture is smoothly combined.
  • Pour evenly over hot cake. Cool completely before serving.


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