1
: Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
2
: Combine flour, sugar, salt, baking soda and baking powder in large bowl.
3
: Combine ½ cup (125 mL) of the evaporated milk, water, eggs and apples in a separate medium bowl.
4
: Stir evaporated milk mixture into flour ingredients. Mix well.
5
: Spread batter into prepared baking dish.
6
: Sprinkle brown sugar then coconut and nuts over top.
7
: 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.
8
: Combine remaining ¾ cup (175 mL) evaporated milk and caramels in small saucepan.
9
: Cook and stir over low heat until mixture is smoothly combined.
10
: Pour evenly over hot cake. Cool completely before serving.