Ingredients
Equipment
Method
- Bake the Cake:
- Preheat your oven according to the cake mix package instructions.
- Prepare the cake mix according to the box directions and pour the batter into a greased 9x13-inch baking dish.
- Bake the cake as directed on the box. Once done, remove it from the oven and allow it to cool for about 10 minutes.
- Poke the Cake:
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them about 1 inch apart.
- Add the Filling:
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Next, pour the caramel sauce over the cake, spreading it evenly to ensure it seeps into the holes and covers the entire surface.
- Cool and Add the Topping:
- Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to let the flavors meld together.
- Once the cake is chilled, spread the coconut-pecan frosting over the top in an even layer.
- Next, spread the thawed whipped topping over the frosting layer.
- Garnish and Serve:
- Sprinkle the toasted coconut and chopped pecans evenly over the whipped topping.
- For an extra touch of decadence, garnish with chocolate shavings or curls if desired.
- Refrigerate the cake for another hour before serving to let the flavors fully develop.
Notes
Toasting Tips: To toast the coconut and pecans, spread them out on a baking sheet and bake in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until golden and fragrant.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator, making it a great option for parties or gatherings.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator, making it a great option for parties or gatherings.