This Moist & Chewy Caramel Apple Cake is a fall favourite and perfect for family gatherings. And because the caramel topping soaks right into the cake, there's no need for frosting. But a big scoop of vanilla ice cream is a whole other story.

• 2 1/2 cups ROBIN HOOD® All Purpose Flour
• 2 cups sugar
• 2 tsp salt
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/4 cups undiluted evaporated milk, divided
• 1/3 cup water
• 2 eggs, slightly beaten
• 2 cups peeled, cored, and chopped apples
• 1/3 cup brown sugar, packed
• 1 cup flaked coconut
• 1/2 cup nuts, chopped
• 20 vanilla caramels

Combine flour, sugar, salt, baking soda, and baking powder in large bowl.

Combine 1/2 cup (125 mL) of the evaporated milk, water, eggs, and apples in medium bowl. Stir into dry ingredients. Mix well.

Spread batter into greased 13" x 9" cake pan. Sprinkle brown sugar then coconut and nuts over top.

Bake at 350°F for 40 to 50 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown.

Meanwhile, combine remaining 3/4 cup 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.