Description
A moist chocolate cake infused with sweet condensed milk and caramel, topped with a rich coconut-pecan frosting for a decadent dessert.
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 container (8 oz) whipped topping
- Additional pecans and coconut for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the cake mix according to package instructions using water, oil, and eggs; pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
- Pour sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Follow with the caramel topping, spreading it over the cake.
- Let the cake cool completely, then refrigerate for at least 1 hour.
- Spread whipped topping over the cooled cake and sprinkle with pecans and coconut.
- Refrigerate until ready to serve.
Notes
For a richer flavor, toast the pecans and coconut before adding them as garnish. Ensure the cake is fully cooled to avoid the topping melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g