Description

This ultra-moist German chocolate cake is soaked with sweetened condensed milk and caramel, then topped with a luscious coconut-pecan frosting and a drizzle of melted chocolate. A show-stopping dessert that’s incredibly easy to make!

Ingredients

For the Cake:

1 box German chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce

For the Coconut-Pecan Frosting:

1/2 cup butter
1 cup brown sugar
3 large egg yolks
1 cup evaporated milk
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

Toppings:

1/2 cup chocolate chips, melted
Extra chopped pecans (optional)

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Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).
Prepare and bake the cake in a greased 9×13-inch pan as directed on the box.
Let it cool for 5 minutes after baking.

2. Poke & Soak

Poke holes all over the cake using the handle of a wooden spoon.
Pour sweetened condensed milk evenly over the cake.
Drizzle caramel sauce generously to fill the holes.
Let the cake cool completely.

3. Make the Coconut-Pecan Frosting

In a saucepan, melt butter over medium heat.
Add brown sugar, egg yolks, and evaporated milk.
Cook while stirring for about 10 minutes until thickened.
Remove from heat and mix in vanilla, coconut, and pecans.
Cool slightly and spread over the cake.

4. Add the Final Touches

Drizzle melted chocolate over the frosting.
Top with additional pecans if desired.
Chill for at least 1 hour before serving.

Notes

For easier slicing, chill before serving.
Add a pinch of sea salt to the caramel for a salted twist.
Keeps well covered in the fridge for 3–4 days.