A moist chocolate cake poked and filled with a rich caramel-coconut-pecan topping, then frosted with fluffy chocolate buttercream.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 box chocolate cake mix, plus ingredients to prepare
1 (14 oz) can sweetened condensed milk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup caramel sauce
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
2–3 tbsp milk
1 tsp vanilla extract
Instructions
1. Prepare the Crust:
Prepare chocolate cake mix according to package directions in a 9×13 inch pan. Let cool for 15 minutes after baking.
Use the handle of a wooden spoon to poke holes all over the warm cake. Pour sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
In a bowl, mix coconut, pecans, and caramel sauce. Spread evenly over the cake. Refrigerate for 1 hour.
For frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, milk, and vanilla. Beat until smooth and spread over chilled cake.