Description
An incredibly moist chocolate cake soaked in a sweet coconut-pecan caramel sauce, creating a decadent and irresistible dessert.
Ingredients
Scale
For the Crust:
- 1 box German chocolate cake mix
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
- 1 (8 oz) container whipped topping, thawed
Instructions
1. Prepare the Crust:
- Prepare and bake the chocolate cake mix in a 9×13 inch pan according to package directions. Let cool for 15 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake. Pour the sweetened condensed milk and caramel sauce over the cake, ensuring it seeps into the holes.
- Sprinkle the shredded coconut and chopped pecans evenly over the top. Refrigerate for at least 2 hours to allow the cake to absorb the sauces.
- Spread the thawed whipped topping over the chilled cake just before serving. Slice and enjoy.
Notes
You can customize the seasonings to taste.