Ingredients
Equipment
Method
Bake the Cake
- Prepare the chocolate cake mix according to package instructions using eggs, oil, and milk or water. Pour the batter into a greased 9×13 inch baking dish and bake according to package directions until a toothpick inserted in the center comes out clean.
Cool and Poke Holes
- Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon or a fork, poke holes evenly across the entire cake.
Add the Filling
- In a bowl, mix the sweetened condensed milk and caramel sauce. Slowly pour the mixture over the cake so it fills the holes and spreads across the surface.
Make the Coconut Pecan Topping
- In a saucepan over medium heat, melt the butter. Add brown sugar and evaporated milk and cook while stirring until slightly thickened. Stir in shredded coconut, chopped pecans, and vanilla extract.
Top the Cake
- Spread the coconut pecan topping evenly over the cake.
Chill Before Serving
- Refrigerate the cake for at least 2 hours before slicing. For best flavor and texture, chill overnight.
Nutrition
Notes
- For deeper flavor, toast the pecans before adding them to the topping.
- Allow the cake to cool slightly before adding the filling so it absorbs evenly.
- This cake tastes even better the next day after the flavors fully develop.
- Store leftovers covered in the refrigerator for up to 5 days.