Description
A rich and indulgent dessert featuring moist chocolate cake, creamy caramel, and a luscious coconut-pecan topping. Perfect for family gatherings, potlucks, or a cozy evening at home.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 can sweetened condensed milk
- 1 cup caramel sauce
- 1 container coconut-pecan frosting
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut (toasted, optional)
- Whipped topping (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to the package directions. Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface, spacing them about an inch apart.
- Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes. Follow with the caramel sauce, spreading it gently to ensure it fills the holes.
- Let the cake cool completely at room temperature.
- Once the cake is cool, spread the coconut-pecan frosting evenly over the top. Sprinkle with extra chopped pecans and shredded coconut, if desired.
- Refrigerate the cake for at least 2 hours before serving.
Notes
For extra flavor, toast the shredded coconut before sprinkling it on top. Let the cake cool completely before adding the frosting to prevent it from melting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35
- Fat: 20
- Protein: 5
Keywords: German Chocolate Cake, Poke Cake, Easy Dessert, Chocolate Cake, Coconut-Pecan Frosting