Description
A decadent chocolate cake soaked in sweet coconut-pecan filling, topped with rich frosting.
Ingredients
Scale
For the Crust:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1 tub (16 oz) chocolate frosting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- Prepare cake mix with water, oil, and eggs according to package directions. Pour into prepared pan and bake for 30-35 minutes.
- While cake is still warm, poke holes all over the top using the handle of a wooden spoon.
- Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Sprinkle shredded coconut and chopped pecans over the cake, then drizzle with caramel sauce.
- Let cake cool completely, then spread chocolate frosting evenly over the top.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.