• Preheat oven to 350 degrees F.
• Spray a 9" x 13" baking dish with nonstick cooking spray and set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar, and sugar until light and fluffy using the paddle attachment. Slowly add the eggs one at a time, scraping down the sides of the bowl as needed. Add the zucchini, coconut, and vanilla and mix again until combined.
• In a separate mixing bowl, combine the flour, baking powder, and salt. Whisk, then add the dry ingredients to the zucchini mixture. Combine on low speed just until evenly mixed.
• Pour the cake batter into the prepared baking dish and bake in your preheated oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
• Once baked, remove from the oven and let cool completely while you make the caramel sauce.

Caramel Sauce

• In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a low boil. Continue to cook at a simmer, stirring constantly, for about 6 minutes. The caramel sauce should thicken to where it will coat the back of a spoon.
• Once cooked to the desired consistency, remove from the heat and immediately pour the caramel sauce over the cooled cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
• Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!