A moist chocolate cake poked and filled with a rich coconut-pecan caramel sauce, then topped with fluffy whipped cream.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 box chocolate cake mix, plus ingredients to prepare
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1 tsp vanilla extract
2 cups heavy whipping cream
1/4 cup powdered sugar
Instructions
1. Prepare the Crust:
Prepare chocolate cake according to package directions in a 9×13 inch pan. Let cool for 15 minutes.
Poke holes all over the cake with the handle of a wooden spoon.
In a saucepan, melt butter over medium heat. Whisk in evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
Pour warm coconut-pecan mixture over the cake, spreading evenly and allowing it to seep into the holes. Refrigerate for at least 2 hours.
Whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled cake before serving.