Description
A moist chocolate cake soaked in sweet coconut-pecan caramel, topped with fluffy whipped cream and toasted coconut for a decadent dessert.
Ingredients
- 1 box chocolate cake mix (plus required ingredients: eggs, oil, water)
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare chocolate cake according to package directions in a 9×13-inch pan. Let cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake. Pour sweetened condensed milk and caramel sauce evenly over the cake, allowing it to seep into the holes.
- Sprinkle shredded coconut and chopped pecans over the top. Refrigerate for 1 hour to set.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cake and garnish with extra toasted coconut if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American