Ingredients
Cake
- 1 box chocolate cake mix (or homemade chocolate cake batter)
- Ingredients listed on the box (eggs, oil, water)
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce (optional but amazing)
Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup sugar
- 1/2 cup butter
- 3 egg yolks
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
1. Bake the Cake
- Preheat oven to 175°C (350°F).
- Prepare cake batter and bake in a 9×13 pan.
- Let cake cool for 10–15 minutes.
2. Poke the Cake
- Use the handle of a wooden spoon to poke holes all over the cake.
- Pour sweetened condensed milk evenly over the top.
- Drizzle caramel sauce if using.
- Let it soak in.
3. Make Coconut-Pecan Topping
- In a saucepan, combine evaporated milk, sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly until thickened (about 8–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
4. Assemble
- Spread topping evenly over the cake.
- Chill for at least 1–2 hours before serving.
Serving Ideas
- With whipped cream
- Extra caramel drizzle
- Vanilla ice cream 🍦
Tip
Letting it chill overnight makes it even better—the filling fully soaks into the cake and becomes ultra moist and rich.