A decadent and moist German chocolate cake soaked with a sweet caramel mixture, topped with a creamy coconut-pecan frosting for an irresistible treat.
Ingredients:
1 box German chocolate cake mix 🎂
1 1/2 cups water 💧
1/2 cup vegetable oil 🫒
3 large eggs 🥚
1 can sweetened condensed milk 🥛
1 cup caramel sauce 🍯
1 cup chopped pecans 🥜
1 cup sweetened shredded coconut 🥥
1/2 cup butter, softened 🧈
4 cups powdered sugar
1/4 cup milk 🥛
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the cake mix by combining the cake mix, water, vegetable oil, and eggs in a large mixing bowl. Beat until well mixed.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake for 5 minutes.
Mix the sweetened condensed milk and 1/2 cup of caramel sauce in a medium bowl.
Poke holes into the cake using the end of a wooden spoon at 1-inch intervals.
Pour the caramel mixture over the cake, ensuring it fills the holes.
Make the frosting by beating the softened butter in a large bowl. Gradually add powdered sugar, milk, and the remaining caramel sauce, beating until smooth.
Fold in the pecans and shredded coconut.
Spread the frosting over the cake evenly.
Chill the cake in the refrigerator for 1-2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 2 hours (including chilling time)
Kcal: 550 kcal per slice | Servings: 12 slices