Bake your favorite chocolate cake recipe in a mini bunt or cupcake pan.
If you use a cupcake pan you don't need to use cupcake wrappers. Place your cake on a cooling rack with a pan under it to catch the drippings. If you used a cupcake pan turn the cupcakes upside down so the caremal will run down the sides.
Pour the caramel topping over cake.
Let the caramel drip and than you can scrap up the extra caramel.
Dip the cake into your toasted coconut and use you hands to press the coconut onto the caramel.