Preheat oven or toaster oven to 325 degrees F. Place the coconut on a small cookie sheet and spice it up with cloves, allspice and cinnamon. Toast coconut 10 to 12 minutes to deep golden. Cool.
Chop honey roasted peanuts by hand or in processor. Reserve.
Remove lid to caramel sauce topping and place in microwave. Microwave the sauce on high 45 seconds to warm it through.
Fill dessert bowls with butter pecan ice cream and top with caramel sauce, whipped cream, chopped nuts and spiced, toasted coconut.
Recipe courtesy of Rachael Ray