🌿 Ingredients
For the Cake:
1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
For the Coconut-Pecan Topping:
1/2 cup unsalted butter
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large egg yolks, beaten
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
For the Chocolate Drizzle (Optional):
1/2 cup semi-sweet chocolate chips
1 tablespoon heavy cream
🔥 Instructions
Bake the Cake:
Preheat oven to 350°F (175°C).
Prepare and bake the German chocolate cake according to the package instructions in a 9×13-inch pan.
Let the cake cool for about 10 minutes.
Poke the Cake:
Using the handle of a wooden spoon, poke holes all over the cake (about 1 inch apart).
Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Next, pour the caramel sauce evenly over the cake.
Let the cake cool completely.
Make the Coconut-Pecan Topping:
In a medium saucepan, combine butter, evaporated milk, sugar, and egg yolks over medium heat.
Stir constantly until the mixture thickens (about 10–12 minutes).
Remove from heat and stir in coconut, pecans, and vanilla extract.
Allow the mixture to cool slightly before spreading it evenly over the cake.
Chocolate Drizzle (Optional):
Melt the chocolate chips with heavy cream in the microwave in 20-second intervals, stirring until smooth.
Drizzle over the top of the cake.
Chill and Serve:
Refrigerate the cake for at least 2 hours before serving to let the flavors set.
Slice, serve, and enjoy!
✨ Serving Tips:
Serve with whipped cream or a scoop of vanilla ice cream.
Sprinkle extra toasted pecans on top for added crunch.
For a richer flavor, use dark chocolate for the drizzle.